Remove the skin and chop the cod into bite-sized even pieces. Arrange in a single layer in an oven-proof dish.
600 g Cod
Sprinkle the kale evenly over the top of the fish.
80 g Kale
Melt the butter in a pan over a low heat and stir in the flour to make a paste.
80 g Butter, 80 g Plain flour
Slowly add the milk and keep stirring until the sauce is smooth and thickens. Remove from the heat and add half the cheese, stirring until it has melted.
1 litre Milk, 250 g Cheddar cheese
Pour the mornay sauce over the fish and kale.
Top with the remaining grated or shredded cheese and breadcrumbs. Bake in the oven at 200°C/400°F for 20 minutes.
25 g Breadcrumbs
Notes
Nutritional Info
Nutritional information is provided as a guide and based on standard ingredients versions. It does not include any additional side dishes.
Ingredients Notes
Cod - the best part to use is the cod loin, but you can also use cod fillets. If you are using frozen fish, defrost first and pat dry to remove any excess water. Excess water will make your sauce runny.
Breadcrumbs - Create your own breadcrumbs by putting one slice of bread in a food processor. 1 slice of bread will give you roughly 25g of breadcrumbs which is plenty for the topping. You can also use Panko breadcrumbs.
Cheddar Cheese - buy a block of cheese rather than pre-grated. Pre-grated doesn't melt so easily. I recommend using a mature cheddar as it will give a nice strong flavour. You can find examples of other cheeses you could substitute below.
Milk - Use full-fat or semi-skimmed milk. Don't use skimmed or no-fat milk.
Butter - I use salted butter and find I don't need to add more salt to the sauce. If you use unsalted butter, you may need to season the sauce.
Substitutions
Cod - Use any white meaty fish, sometimes called round fish. For example haddock, coley, basa, pollock, bream, hake, monkfish, or mullet.
Vegetables - Other ideas include spinach or cabbage, frozen peas, or cauliflower. Choose a vegetable that's not too dense and will cook easily in the sauce.
Cheese - cheddar cheese is tangy and will give lots of flavour. Other good melting cheeses include gruyere, fontina, gouda, Emmenthal, french comte, provolone, and Monterey jack.
For a Deluxe version, add in some prawns! Defrost them first and dry to remove any excess water and stop the sauce from turning watery.
Storage & Reheating
Cod Mornay can be stored in the fridge for 2 - 3 days. To reheat it, cover with foil to prevent the top from browning further and reheat in an oven at 200°C/400°F for 20 minutes or until piping hot.Cod Mornay doesn't freeze too well as the sauce becomes grainy and separates when frozen. However, it is still perfectly safe to eat.