Cod Au Gratin
Ingredients:
1 1/2 lbs cod fillets (deboned and skinned)
pinch salt
1 Tbsp canola oil
1 yellow onion peeled and diced
3 Tbsp butter plus 2 Tbsp for crispy breadcrumb topping
3 Tbsp flour
2 cups milk
1/2 tsp salt
1 Tbsp lemon zest
1/2 tsp freshly ground black pepper plus more for topping
1 tsp dried oregano
1 cup breadcrumbs
1 cup Parmesan cheese grated
2 cups cheddar cheese grated
Preheat the oven to 375Β°F (190Β°C).
Cut cod into bite-sized chunks and place in a casserole dish and season with a little salt. (Note: If using frozen cod, make sure to thaw completely and pat dry with a paper towel to remove excess moisture.)
In a saucepan, heat canola oil on medium heat, add the onion and cook until just softened around 5 minutes.
Add the 3 Tbsp (45 mL) of butter to the onion and melt, add 3 Tbsp (45 mL) of flour to make the roux. Slowly add 2 cups (500 mL) of milk to thicken and make a sauce.
Once thickened, add 1/2 tsp (2 mL) salt, lemon zest, 1/2 tsp (2 mL) pepper and 1/2 tsp (2 mL) oregano and stir to combine. Then add 1/2 cup (125 mL) of the grated parmesan and 1/2 cup (125 mL) of cheddar cheese. Mix.
Pour sauce over the cod and make sure itβs fully coated.
To make crispy breadcrumb topping: melt 2 Tbsp (30 mL) butter in the microwave. In a medium bowl, add melted butter to breadcrumbs, then stir in half the remaining cheeses (about 1 cup/250 mL).
Use remaining 1 cup (250 mL) of cheeses to cover the cod and sauce. Top with breadcrumb mixture and sprinkle with more black pepper and 1/2 tsp (2 mL) of oregano.
Bake for 40 minutes or until brown and bubbly.
Let cool for at least 20 minutes to set before serving. Can be served on its own with lemon wedges or on top of potatoes or rice.
