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Chunks of cod bake beneath a mild leek sauce and a crisp cheddar crumb topping. Softening the leeks first keeps the short oven time focused on cooking the fish gently.
Ingredients
- 600 g skinless cod fillets
- 2 leeks, about 300 g trimmed
- 25 g butter
- 20 g all-purpose flour
- 300 ml milk
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 50 g fresh breadcrumbs
- 40 g grated cheddar
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Method
- Heat oven to 200°C / 400°F. Grease a shallow 20 × 25 cm baking dish. Cut fish into 4 cm pieces and pat dry. Halve leeks lengthways, wash between the layers and slice thinly.
- Melt butter in a large skillet over medium-low heat. Cook leeks for 8–10 minutes, stirring, until soft but not browned.
- Sprinkle flour over the leeks and stir for 1 minute. Add milk gradually, stirring well after each addition. Simmer gently for 3–4 minutes until lightly thickened.
- Remove from the heat. Stir in mustard, lemon juice, salt and pepper. Arrange raw fish in the baking dish and spoon the leek sauce evenly over it.
- Mix breadcrumbs, cheddar and olive oil in a small bowl. Sprinkle evenly over the fish and sauce, then bake for 18–22 minutes until golden and bubbling and the fish reaches 63°C / 145°F in the center.
- Rest 5 minutes before serving. Fish should separate easily into opaque flakes; thicker pieces may take a few minutes longer. If the crust browns early, cover loosely with foil.
- Refrigerate leftovers within two hours and eat within two days. Reheat covered until steaming hot throughout, adding a spoonful of milk if the sauce has thickened.
Wash between the leek layers
Grit often hides where the green and white parts meet. Split the leeks before washing and dry them before slicing.
Keep the fish pieces substantial
Pieces around four centimeters stay moist more readily than tiny cubes. Pat them dry so excess water does not dilute the sauce.
Finish with a crisp topping
Fresh breadcrumbs mixed with oil and cheddar become golden in the oven. Spread them evenly so the fish remains covered by sauce underneath.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Rest 5 minutes before serving. Fish should separate easily into opaque flakes; thicker pieces may take a few minutes longer. If the crust browns early, cover loosely with foil.
- How should I store leftovers?
Refrigerate leftovers within two hours and eat within two days. Reheat covered until steaming hot throughout, adding a spoonful of milk if the sauce has thickened.
