Ingredients
- 2 (∼350g Total) Boneless Skinless Cod Loin Pieces
- ¼ Tsp Salt
For the Breadcrumbs.
- 1 Tbsp Rapeseed (canola) Oil
- 25g (⅓ Cup) Dried Breadcrumbs
For the Spinach:
- 15g (1 Tbsp) Butter
- 200g (2½-3 Packed Cups) Baby Spinach
- ¼ Tsp Salt
For the Mornay Sauce:
- 30g (2 Tbsp) Butter
- 30g (¼ Cup) Flour
- 300g (1¼ Cup) Full Fat Milk
- ¼ Tsp Salt
- ¼ Tsp White Pepper
- 50g (½ Cup) Grated Cheddar Cheese
- 1 Tbsp Wholegrain Mustard
Instructions
- Heat a small 15-20cm (6-8″) frying pan over a medium-high heat and when it is hot add the rapeseed oil for the breadcrumbs.
- Pour in the dried breadcrumbs and cook until golden, this will take 5-8 minutes, then transfer to some kitchen paper to absorb any excess oil. Then set aside.
- Heat a 20cm or 8″ saucepan over a medium heat and melt the butter for the spinach.
- Throw in the spinach and salt and stir continuously until the spinach has wilted, this will take 5 or 6 minutes. Then transfer to a sieve and allow to drain whilst you cook the mornay sauce.
- Heat a 15cm or 6″ saucepan over a medium-low heat and add the butter for the mornay sauce.
- Add the flour and stir for 2-3 minutes until the flour cooks out and forms thick “paste” with the butter.
- Add the milk little by little until you have a smooth and lump-free white sauce, this will take 8-10 minutes.
- Turn the heat down to very low and add the cheese and stir until the cheese has melted and you have a very smooth sauce.
- Add the mustard, salt and white pepper, stir again and set aside for a moment.
- Squeeze out any moisture from the spinach and arrange two piles about the same size as the cod in a 25x17x5cm (10x7x2″) baking dish.
- Season the cod with a little salt and place it on top of the spinach.
- Pour over the cheese sauce, then sprinkle the breadcrumbs, I prefer to do this just over the fish.
- Transfer to the oven and cook at 180°C or 350°F for 25-30 minutes (less if you are using cod fillet). You want an internal temperature in the centre of the fish of around 60-63°C (140-145°F). It is best to allow the dish to rest for 2-3 minutes before plating.