Baked Cod Recipe
Finished with golden cheddar, Baked Cod with Cheese Sauce combines pan-seared fillets and creamy four-cheese Mornay with fresh tomato, olive, jalapeño, and herb salsa spooned over the top.
Servings 6 people
Calories344.7 kcal
Cost $ 2.50 per person
Equipment
- 1 cast iron skillet
Ingredients
For the Cod
- 6 cod fillets – ½-inch thick
- salt – a pinch if cod is non-salted, none if cod is salted
- ground black pepper – a pinch
- paprika – a pinch
- 4 – 5 tablespoons grapeseed or canola oil – divided
For the Mornay Sauce (Cheese Sauce)
- 4 tablespoons unsalted butter
- 4 ½ tablespoons all-purpose flour
- 3 cups warmed milk – 2% or whole
- ground nutmeg a pinch, optional
- 2 ½ cups shredded cheese blend – mozzarella, Parmesan, white cheddar, and yellow cheddar
For the Salsa
- 6 cherry tomatoes – halved
- 8 olives – green and/or black
- ½ jalapeño – sliced
- parsley or chives – chopped
Instructions
Prepare and Sear the Cod
- Desalt the cod: Rinse the salted cod fillets to remove excess surface salt. Place them in a container and cover completely with cold water. Refrigerate for 24–48 hours, changing the water every 8 hours. Remove the skin and bones after soaking.Note: If using non-salted cod, skip this step and proceed to Step 2.
- Preheat the broiler: Position the oven rack about 6 inches from the heat source. Preheat the broiler.
- Season the cod: Pat the cod fillets very dry with paper towels. Season both sides with salt, black pepper, and paprika. If desired, lightly dredge the fillets in flour and shake off the excess.
- Sear the cod: Heat a 10-inch cast-iron skillet over high heat. Pour in 2–3 tablespoons of oil and tilt the skillet to coat the bottom. Place the cod in the hot skillet and sear for 2–3 minutes. Work in batches to avoid overcrowding the skillet.
- Flip the cod: Turn the fillets and sear for another 2–3 minutes. Pour in more oil as needed.
Make the Mornay Sauce
- Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly. Keep the roux pale yellow. Reduce the heat if it begins to brown.
- Thicken the sauce: Slowly pour in the warmed milk while whisking constantly. Cook for 6–7 minutes, stirring until the sauce thickens.
- Melt the cheese: Season with salt, black pepper, and optional nutmeg. Whisk in 2 cups of the shredded cheese until melted and smooth. Pour in a little more milk if the sauce is too thick.
Assemble, Broil, and Serve
- Add the cheese sauce: Pour the Mornay sauce over the cod fillets. Sprinkle the reserved ½ cup yellow cheddar over the top.
- Broil the cod: Place the skillet under the broiler. Broil for 3–5 minutes until the cheese is melted and golden brown.
- Make the salsa: Mix the cherry tomatoes, olives, jalapeño, and parsley or chives in a bowl. Drizzle with a little olive oil and white wine vinegar if desired.
- Finish and serve: Remove the skillet from the oven. Spoon the fresh salsa over the cod and serve immediately.
- Baked cod with cheese sauce topped with fresh tomato, olives, jalapeño, and chives.
Recipe Video
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the Mornay sauce up to 4 days ahead and refrigerate it. Press plastic wrap or wax paper directly against the surface to prevent a skin from forming. Reheat over low heat while whisking. Stir in a little milk if needed to restore a smooth, creamy consistency. Store: Keep leftover baked cod in an airtight container in the refrigerator for 3–4 days. Store the fresh salsa separately when possible. Reheat: Reheat the cod gently until the center reaches 165°F (74°C). Avoid heating longer than necessary to prevent the fish from drying out and the cheese sauce from separating.Nutrition
Calories: 344.7kcal | Carbohydrates: 11.8g | Protein: 15.9g | Fat: 26.3g | Saturated Fat: 15.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.2g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 415.9mg | Potassium: 273.1mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 855.1IU | Vitamin C: 5.3mg | Calcium: 465.5mg | Iron: 0.7mg
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