ondergaar

Ondergaar is a traditional Dutch dish originating from the province of Zeeland, particularly associated with the island of Schouwen-Duiveland. The name derives from the Dutch words *onder* (meaning "under") and *gaar* (meaning "cooked"), referring to the method of cooking the dish. Ondergaar is a type of baked fish dish, typically featuring cod or another white fish, which is placed in a clay pot or oven dish and covered with a mixture of breadcrumbs, onions, butter, and sometimes cream or milk. The dish is then baked until the fish is tender and the topping forms a golden, crispy crust.

The preparation of ondergaar often includes seasoning the fish with salt, pepper, and sometimes herbs like parsley or dill before adding the breadcrumb mixture. The dish is traditionally served with a side of boiled potatoes, a simple yet complementary pairing that highlights the rich flavors of the fish. Variations of ondergaar may include the addition of other ingredients such as leeks, cheese, or even a splash of white wine, depending on regional preferences.

Ondergaar reflects the coastal culinary traditions of Zeeland, where fresh seafood is a staple. It is often enjoyed as a hearty, comforting meal, particularly during colder months. The dish remains popular in local restaurants and households, though it is less commonly found outside of the region. Its simplicity and reliance on high-quality ingredients make it a beloved example of Dutch home cooking.