Hungarian Cod Casserole

The majority of fish used in Hungarian dishes will have been fished from the Danube and Tisza Rivers. While cod is not a freshwater fish and would have been sourced from a coastal fishing port, it did feature on the traditional Hungarian table as a chunky oven-baked casserole, and was a familiar culinary technique for fish. Here it is combined with sour cream, spring onions and, naturally, sweet paprika.