Margarita's International Recipes


Icelandic Baked Fish

Icelandic Baked Fish

Plokkfiskur, a fish and potato stew, is one of Iceland's oldest and most traditional dishes - the one Icelandic recipe you find everywhere. But together with the recipe there are often warnings about how this dish can be bland. So I decided to skip it and make this recipe for baked fish instead. It seems to have similar elements, but more potential to be tasty. Boy, was I right. The flavor of this dish was just phenomenal and it was worth all the calories.

Truth be told I had an inkling this would work out. I had previously made a recipe for fish in a cream and cheese sauce when I visited the Mexican state of Hidalgo in this culinary journey. I had been surprised at how well it worked, and saw no reason why this wouldn't work just as well.

I followed the recipe pretty closely, though I used Havarti cheese instead of the emmental or Tilsiter the recipe called for. Neither were available at my local supermarket, and Havarti - a Danish cheese - seemed like a good compromise. I also used less cheese than the original recipe called for, as I just didn't need as much to cover the fish.

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Icelandic Baked Fish


  • 1 Tbsp. butter
  • 1.5 to 2 lbs cod fillets
  • salt & pepper to taste
  • juice from 1 lemon
  • 6 oz Havarti cheese, grated
  • 1 cup whipping cream
  • 1 Tbsp. Dijon mustard
  • 1/2 cup plain breadcrumbs


Preheat oven to 350°F. Butter a baking dish.

Place the fish on the baking dish. Season with salt & pepper. Drizzle with lemon juice.

Top fish with the cheese.

In a medium bowl, mix together the cream and the mustard. Pour mixture on the fish. Sprinkle breadcrumbs on the fish. Bake for 35 minutes.

Adapted from a recipe at Guide to Iceland

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