Icelandic Baked Fish (Plokkfiskur)

Prepare a pot with enough water to boil the potatoes. Peel the potatoes, cut them into small cubes, place them in the pot, and bring the water to a boil. Meanwhile, peel the onion and cut it into thin slices. When the water starts to boil, add salt, reduce the heat to medium, cover the pot with a lid, and boil the potatoes for 9-10 minutes. After this time, add the cod fillets to the pot and cook everything for another 5 minutes, covered, over medium heat.

While the potatoes and cod are boiling, prepare a large pan and heat 1 tablespoon of oil over medium heat. Add the butter and sliced onion, then sauté everything for 4-5 minutes. Afterwards, add the cooking cream, dried thyme, dried dill, ground cumin, salt, and pepper to the pan. Mix well and simmer the mixture for 3-4 minutes over medium heat, then remove the pan from the heat.

Preheat the oven to 200 °C and prepare an ovenproof dish (approximately 23 cm x 27 cm). After the potatoes and cod have cooked, drain them well and add them to the pan with the prepared sauce. Mash everything gently with a fork until you get a homogeneous mixture, but with texture. Transfer the mixture to the ovenproof dish. Grate the Edam cheese on a small grater and sprinkle it on top. Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is golden and crispy.