Ingredients
1 pound cod fish
1 1/4 cups whole milk
6 sprigs fresh thyme
4 bay leaves
1 teaspoon paprika
1 pound Yukon Gold potatoes, peeled and cut into
1-inch chunks
8 large cloves garlic, halved
1/2 cup white wine
1 tablespoon flour
1 teaspoon lemon zest
1/2 lemon, juiced
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
Directions
1. Preheat oven to 450 F and add water to a large pot and heat to medium high heat. Grease a 9×13 baking dish.
2. Once the pot is boiling add potatoes, garlic, and bay leaves. Cook for 25-30 minutes. Discard water.
3. Rinse the cod under cold water and cut into 1 inch squares.
4. Add the cod, milk, thyme, and paprika to the pot over medium heat. Cook the fish for 13-20 minutes, until it begins to flake.
5. Turn off the heat, remove bay leaves, and add lemon zest. Mash everything in the pot until a desired consistency. Stir in the olive oil, lemon juice, white wine, flour, salt, and black pepper, until thoroughly mixed. Pour mixture into prepared baking dish and sprinkle Parmesan over the top
6. Bake in the preheated oven until browned and bubbling, about 20 minutes