Delia Smith Cod Mornay Recipe

This classic cod Mornay is a comforting British supper made with tender flakes of cod wrapped in a rich, creamy cheese sauce. The texture is soft and luxurious, with a gently golden top that adds just enough bite. It is a straightforward, family-friendly dish that feels special without being fussy. From start to finish, it takes about 45 minutes and suits confident beginners as well as experienced home cooks.

Ingredients

For the fish

• 600g cod fillets, skinless and boneless
• 750ml whole milk
• 1 small bay leaf
• A few black peppercorns

For the Mornay sauce

• 50g unsalted butter
• 50g plain flour
• 300ml milk, reserved from poaching
• 75g mature Cheddar cheese, finely grated
• 25g Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste

For the topping

• 25g Parmesan cheese, finely grated
• 20g fresh breadcrumbs

How to Make Delia Smith Cod Mornay Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish heats evenly and the topping browns gently.
• Poach the cod: Place the cod fillets in a wide saucepan. Pour over the milk, then add the bay leaf and peppercorns. Bring slowly to a gentle simmer, then cook for 4 to 5 minutes until the fish is just cooked. Lift the cod out carefully and set aside. Strain and reserve the milk.
• Make the sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in 300ml of the reserved milk until smooth and thickened.
• Add the cheese: Lower the heat and stir in the Cheddar, Parmesan, mustard, salt, pepper, and a light grating of nutmeg. Mix until the sauce is smooth and glossy.
• Assemble the dish: Flake the cod into large pieces and place into a lightly buttered ovenproof dish. Pour the Mornay sauce over the fish and gently stir to coat.
• Add the topping and bake: Mix the breadcrumbs with the Parmesan and sprinkle evenly over the top. Bake for 20 to 25 minutes until bubbling and lightly golden.
• Rest before serving: Allow the dish to stand for 5 minutes before serving so the sauce settles and thickens slightly.

Tips

How do I stop the sauce from going lumpy?

Whisk the milk in gradually and keep the heat moderate. If lumps appear, whisk vigorously or blend briefly with a hand blender.

Can I use frozen cod?

Yes, fully defrost it first and pat dry with kitchen paper before poaching to avoid excess water.

What cheese works best for flavour?

A strong mature Cheddar gives depth, while Parmesan adds a savoury finish. Avoid mild cheeses as they can taste flat.

Serving Suggestions

• Steamed green beans or broccoli
• Buttery mashed potatoes
• A simple green salad with lemon dressing

Storage

Room temperature

This dish should not be left at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 2 days. Reheat gently in the oven until piping hot.

Freezing

Freeze in an airtight container for up to 1 month. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 38 g
• Fat: 34 g
• Saturated fat: 19 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Cod Mornay Recipe

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British cod Mornay with tender poached cod in a rich, creamy cheese sauce, finished with a golden breadcrumb topping.

Ingredients

• 600g cod fillets

• 750ml whole milk

• 1 bay leaf

• 50g unsalted butter

• 50g plain flour

• 75g mature Cheddar cheese, grated

• 50g Parmesan cheese, grated

• 1 tsp Dijon mustard

• Fresh breadcrumbs

Directions

• Preheat the oven to 200°C or 180°C fan.
• Poach the cod gently in milk with bay leaf until just cooked.
• Make a roux with butter and flour, then whisk in milk.
• Stir in cheeses and seasoning until smooth.
• Combine cod and sauce in an ovenproof dish.
• Top with breadcrumbs and Parmesan, then bake until golden.

Notes

• Use fresh cod for best texture.
• Do not overcook the fish during poaching.
• Serve with simple vegetables for balance.