Cook up some easy, hearty comfort food that’s full of goodness, from The Ocean Cookbook 2023.

Fisherman Benedikt Páll Jónsson says, “In Iceland, we have learned not to fish for just one species like herring or cod. Rather we fish for the many different and beautiful species in our sea, such as ling, haddock, redfish, catfish. Using years of experience and our huge database, we are able to locate areas where there is plenty of fish. We’re proud to have e a great variety of  “catch of the day.”

“I know that overfishing has serious consequences, as I come from a fishing family and have witnessed this in Iceland. The great thing is that there are many species with different flavours and textures that you can cook with very diversely.”

Preparation Time: 20min
Cooking Time: 30min
Serves: 4

1. Preheat the oven to 180°C. Cut the fish into pieces, generously coat them in flour and place them on a greased baking dish. Season with salt and pepper.
2. Chop the leek finely and cut the cauliflower or broccoli into bite-sized pieces, not too big. Defrost the spinach, squeeze out the water and chop finely. Put the vegetables in a pan or wok and fry them briefly.
3. Put the tomato purée and a little water in a pan on the heat and let it simmer a little. Season with salt and pepper. Grate the nutmeg into the cottage cheese and spread it over the fish. Lay the lasagne sheets on top.
4. Add a layer of the vegetable mixture, and some of the tomato purée mix.
5. Put the baking dish in the oven and bake for 20min covered with aluminum foil with holes. Then sprinkle with the grated cheese and place back in the oven without the aluminum foil for 20-25min.
6. Serve with a green salad or cooked vegetables.

Chef’s tip: “If you make a lot, you will have leftovers for the next day. And next-day lasagne always tastes even better!” 

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