Mary Berry Cod Mornay Recipe

This Mary Berry Cod Mornay is a comforting, coastal classic—the exact dish I crave when I want a wholesome family meal that feels truly indulgent. A combination of flaky, milk-poached cod fillets smothered in a velvety, mustard-spiked cheese sauce and baked until bubbling and golden, it is a timeless masterpiece of British home cooking. This recipe relies on the simple magic of a well-made roux and the sharp bite of mature cheddar to elevate humble white fish into a rich, silky feast that warms the soul.

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Mary Berry Cod Mornay Recipe Ingredients

• 1.25 lbs (600g) thick cod fillets, skinless
• 1¼ cups (300ml) whole milk
• 1 bay leaf
• 4 tbsp (50g) unsalted butter
• ⅓ cup (50g) all-purpose flour
• 1 tsp English mustard
• 1 cup (100g) strong cheddar cheese, grated
• Salt and freshly ground black pepper
• Optional: A handful of fresh spinach or 2 tomatoes, sliced (for the base/topping)

How To Make Mary Berry Cod Mornay Recipe

1. Poach the Fish: Place the cod fillets in a wide saucepan. Pour over the milk and add the bay leaf. Bring to a very gentle simmer, then cover and cook for 3–5 minutes until the fish is just opaque.
2. Save the Liquid: Carefully lift the fish out of the milk and place it into a shallow ovenproof baking dish. Strain the poaching milk into a jug and set aside—this is the flavorful base for your sauce.
3. Make the Roux: Melt the butter in a clean saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to create a sandy paste.
4. Create the Sauce: Gradually whisk the poaching milk into the roux, a little at a time, until you have a smooth, thick sauce. Let it simmer gently for 2 minutes to cook out the raw flour taste.
5. Add the “Mornay” Elements: Remove the sauce from the heat. Stir in the English mustard and about two-thirds of the grated cheddar cheese. Season well with salt and pepper until the cheese has completely melted.
6. Assemble: If using spinach, layer it under the fish. Pour the glossy cheese sauce over the cod fillets, ensuring they are completely covered.
7. Bake: Sprinkle the remaining cheese (and sliced tomatoes, if using) over the top. Bake in a preheated oven at 200°C (400°F) for 15–20 minutes until the top is golden-brown and bubbling.

Recipe Tips

• Don’t Over-Poach: The fish will continue to cook in the oven, so only poach it until it is just starting to flake. This keeps the cod succulent rather than rubbery.
• Cold Milk, Hot Roux: Adding the milk slowly while whisking vigorously is the secret to a lump-free sauce. If it gets lumpy, a quick whiz with a stick blender fixes it instantly.
• Strong Cheese Matters: Use the strongest cheddar you can find. Since the sauce is diluted with milk, a mild cheese will disappear, but an extra-mature cheddar provides that signature punch.
• Freshness Check: Ensure your cod is very fresh and patted dry before poaching to avoid a watery sauce.

What To Serve With Mary Berry Cod Mornay Recipe

This rich, saucy fish dish is traditionally served with sides that can soak up the extra Mornay sauce.

• Creamy mashed potatoes or boiled new potatoes with parsley
• Steamed green beans or buttered peas
• A crusty piece of baguette for mopping up the plate
• A glass of chilled, oaked Chardonnay or a crisp Muscadet

How To Store Mary Berry Cod Mornay Recipe

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Reheat gently in the oven at 180°C (350°F) covered with foil to prevent the sauce from drying out.
• Freeze: This recipe is not ideal for freezing. The texture of the cod can become mushy, and the cheese sauce often separates or becomes grainy when thawed and reheated.

Mary Berry Cod Mornay Nutrition Facts

• Calories: ~380 kcal (per serving)
• Carbohydrates: 12g
• Protein: 32g
• Fat: 22g
• Fiber: 1g
• Sugar: 4g

Nutrition information is estimated based on 4 servings.

FAQs

Try More Recipes:

• Mary Berry​ Chicken Taleggio Recipe
• Mary Berry​ Chicken Stir Fry Recipe
• Mary Berry​ Chicken Veronique Recipe