ingredients:
- 500g cod fillets
- sliced pumpernickel bread, enough to cover a 10×20cm baking pan
- 2 tablespoons of whole-grain mustard
- one thin leek, chopped into thin slices and washed thoroughly
- small onion, chopped small
- 1 tablespoon of capers, rinsed & chopped
- 25g butter
- 50g parmesan/parmeggiano cheese, grated
- squirt of lemon juice
- 2 tablespoons of olive oil
- salt & pepper for seasoning
preparation:
- preheat the oven to 200°C
- pour the olive oil into a 10×20cm baking pan
- arrange enough slices of pumpernickel bread to cover the base of the baking pan
- heat the butter in a pan and add the chopped onion and leek, and let them soften for about 5min
- add the capers and mustard to the leeks and onions, stir well and turn the heat off immediately
- spread the leek–onion–mustard–capers mixture over the prepared pumpernickel
- season with salt & pepper
- place the cod fillets on top of the leek–onion–mustard–capers mixture, squirt lemon juice onto it, and season once more with salt & pepper
- cover with parmesan/parmeggiano cheese
- bake in the oven for 30min.
serve on warm plates together with a nice white wine 
