This Cod Mornay recipe is a cozy hug in a dish, weaving together tender cod loin, baby spinach, and a dreamy cheese sauce under a golden, crunchy blanket of Panko and cheddar. It’s a modern twist on the classic, with layers of thinly sliced Maris Piper potatoes adding a heartwarming base that makes every forkful a delight. Inspired by traditional favorites but with a spin that keeps things interesting, this dish is all about bringing a little joy and a lot of flavor to your table. It’s the kind of meal that brings everyone together, perfect for those nights when you want to impress without the stress. Ready in just over an hour, it’s your go-to for making any dinner feel a bit more special.

Why You’ll Be Glad To Try This Recipe

You’ll be glad to try this recipe because it’s a delightful twist on a classic comfort dish. It’s not just the tender, flaky cod wrapped in a creamy, cheesy sauce that’ll win you over. The addition of spinach injects a pop of color and a boost of nutrition, making this meal feel a bit more balanced. The crunchy Panko and cheddar topping adds the perfect textural contrast, turning every bite into a little celebration of flavors and textures. Plus, it’s surprisingly straightforward to make, promising a gourmet experience right from your kitchen.

How To Make Cod Mornay Recipe Delia Smith Overview

The Cod Mornay recipe I’m about to share with you is an elevated take on a classic, perfect for those chilly evenings when only something hearty and warming will do. It serves a generous portion suitable for 4-6 people and takes about 1 hour and 15 minutes from start to finish. At its heart, it features succulent cod loin nestled in a bed of baby spinach, all smothered in a velvety cheese sauce. The dish is then topped with a golden, crunchy layer of Panko crumbs and extra mature cheddar, baked to perfection. The addition of spinach not only introduces a fresh, nutritional element but also adds a beautiful color contrast that makes this dish as visually appealing as it is delicious.

Ingredients

• Vegetable oil, for greasing
• A pinch of nutmeg
• 225g ready-washed baby spinach leaves (about 6 big handfuls)
• 3 large Maris Piper potatoes, sliced very thinly with a Mandolin slicer
• 4 shallots, finely diced
• 1 bay leaf
• 600g cod loin
• 4 black peppercorns
• 75g butter, plus an extra 50g for the sauce
• Salt and freshly ground black pepper, to taste
• 375ml whole milk (for poaching and sauce)
• A generous handful of Panko crumbs
• 105g Extra mature cheddar, grated for sprinkling on top

For the Cod Mornay sauce:

• 220ml of whole milk, plus all of the milk used for poaching the fish
• 75g butter
• 255g Gruyère cheese, grated
• 75g plain flour
• 1 teaspoon English mustard

Instructions

1. Preheat your oven to 200°C (180°C fan-assisted). Lightly grease a baking dish with vegetable oil.
2. Place the cod, bay leaf, peppercorns, and 375ml of milk in a pan. Gently poach the cod until just cooked, about 10 minutes. Remove the cod, reserving the milk for the sauce, and flake into large pieces.
3. In a separate pan, wilt the spinach with a bit of water. Drain and squeeze out excess moisture.
4. Layer the thinly sliced potatoes at the bottom of the prepared dish, season with salt and pepper, then scatter the shallots and wilted spinach over the top.
5. Melt 75g butter in a saucepan, stir in the flour to make a roux, then gradually whisk in the poaching milk and additional 220ml of milk until you have a smooth sauce. Add the grated Gruyère, mustard, a pinch of nutmeg, salt, and pepper, stirring until the cheese has melted.
6. Pour half of the cheese sauce over the spinach and potatoes. Arrange the flaked cod on top, then cover with the remaining sauce. Sprinkle with Panko crumbs and the extra mature cheddar.
7. Bake for 45-50 minutes, or until the top is golden and bubbling.

Nutritional Overview Per Serving

Calories: 450 kcal

Protein: 31g

Carbs: 28g (Fiber: 4g, Sugars: 5g)

Fat: 24g (Saturated: 14g)

Cholesterol: 95mg

Sodium: 650mg

Vitamins & Minerals: Vitamin A: 1800IU, Vitamin C: 25mg, Calcium: 400mg, Iron: 2mg

Also Read: Delia Smith Inspired Apple Sauce

FAQs

Can I use frozen spinach instead of fresh?

Absolutely, frozen spinach is a great alternative if fresh isn’t available. Just remember to thaw it completely before using. Once it’s thawed, give it a good squeeze to get rid of any extra water. This step is crucial because it prevents the dish from getting too watery. Frozen spinach is pre-washed and chopped, which can save you some time. So, don’t hesitate to swap it in. It’ll work just as well in your Cod Mornay, adding that lovely green touch and nutrition without any fuss.

What can I use if I don’t have a Mandolin slicer for the potatoes?

No Mandolin slicer? No problem. A sharp kitchen knife can do the job. Just take your time to slice the potatoes as thinly as you can. Thin slices cook evenly and give that wonderful texture you’re looking for. If you have a vegetable peeler, that could also work for super thin slices. The key is patience and a steady hand. This way, you’ll still get delicious, evenly cooked potatoes in your dish without needing any special kitchen tools.

Is there a substitute for Gruyère cheese?

Yes, if Gruyère cheese isn’t on hand, you can use Emmental, Swiss, or a sharp cheddar cheese as a substitute. These cheeses melt beautifully and offer a similar rich, nutty flavor that works well in the dish. Just grate it and mix it in as you would with Gruyère. Each one brings its own unique touch to the recipe, so you might even discover a new favorite combination. Don’t worry about switching it up; the dish will still be delicious!

How can I ensure the top doesn’t burn?

To keep the top from burning, watch your bake closely as it cooks. If you see the top getting too dark, simply cover it with aluminum foil. This shields the surface from direct heat, allowing the inside to cook without the top burning. It’s a simple trick that really works. Just remember to remove the foil towards the end if you want the top to be a bit crispy. This way, you get a perfectly golden crust without any worry of burning.

Is cod mornay healthy?

Cod Mornay can be considered healthy in moderation. Cod is a great source of lean protein and omega-3 fatty acids, which are good for your heart. The spinach adds vitamins and fiber. However, the cheese sauce and topping add calories and fat. So, if you balance your portion sizes and maybe tweak the recipe to use low-fat milk or cheese, it can fit into a healthy diet. Like with any dish, it’s about enjoying it as part of a balanced eating plan.

Conclusion

This Cod Mornay with Spinach is more than just a dish; it’s a comforting embrace in the form of food. The creamy cheese sauce, tender cod, and nutritious spinach come together to create a balanced meal that pleases the palate and nourishes the body. Whether you’re looking to impress guests or simply treat your family to a cozy night in, this recipe promises to deliver warmth, flavor, and a touch of elegance to your dinner table.

Delia Smith Cod Mornay Recipe

• Vegetable oil (for greasing)
• A pinch of nutmeg
• 225 g ready-washed baby spinach leaves (about 6 big handfuls)
• 3 large Maris Piper potatoes (sliced very thinly with a Mandolin slicer)
• 4 shallots (finely diced)
• 1 bay leaf
• 600 g cod loin
• 4 black peppercorns
• 75 g butter (plus an extra 50g for the sauce)
• Salt and freshly ground black pepper (to taste)
• 375 ml whole milk (for poaching and sauce)
• A generous handful of Panko crumbs
• 105 g Extra mature cheddar (grated for sprinkling on top)

For the Cod Mornay Sauce:

• 220 ml of whole milk (plus all of the milk used for poaching the fish)
• 75 g butter
• 255 g Gruyère cheese (grated)
• 75 g plain flour
• 1 teaspoon English mustard

1. Preheat your oven to 200°C (180°C fan-assisted). Lightly grease a baking dish with vegetable oil.
2. Place the cod, bay leaf, peppercorns, and 375ml of milk in a pan. Gently poach the cod until just cooked, about 10 minutes. Remove the cod, reserving the milk for the sauce, and flake into large pieces.
3. In a separate pan, wilt the spinach with a bit of water. Drain and squeeze out excess moisture.
4. Layer the thinly sliced potatoes at the bottom of the prepared dish, season with salt and pepper, then scatter the shallots and wilted spinach over the top.
5. Melt 75g butter in a saucepan, stir in the flour to make a roux, then gradually whisk in the poaching milk and additional 220ml of milk until you have a smooth sauce. Add the grated Gruyère, mustard, a pinch of nutmeg, salt, and pepper, stirring until the cheese has melted.
6. Pour half of the cheese sauce over the spinach and potatoes. Arrange the flaked cod on top, then cover with the remaining sauce. Sprinkle with Panko crumbs and the extra mature cheddar.
7. Bake for 45-50 minutes, or until the top is golden and bubbling.

Main Course