Delia Smith Cod Mornay Recipe

Cod mornay is proper British comfort food: flaky white fish baked under a rich, cheesy mornay sauce, then bubbled under the grill until golden. It’s the kind of dish that looks like it took real effort but is actually one of the simplest fish suppers you can make — a classic alongside cauliflower cheese, and just as loved.

If you’ve made a béchamel sauce before, you already know how to make mornay sauce. The only difference is stirring in cheese at the end, which is what gives the dish its name.

What Is Cod Mornay?

At its heart, cod mornay is baked (or poached) cod covered in a mornay sauce — a classic French béchamel sauce enriched with grated cheese, usually cheddar or gruyère. Cookery writers from Delia Smith to the team at BBC Good Food have their own versions, but the method barely changes: poach the fish, make the sauce, combine, top with cheese, and grill until golden and bubbling.

It’s a close cousin of fish pie, but lighter and quicker, since there’s no mash involved. Haddock mornay is just as popular — smoked haddock especially — so feel free to swap the fish if that’s what you’ve got.

Delia Smith Cod Mornay Recipe Ingredients

The Fish:

• 700g (1 lb 9 oz) cod fillet (skinned)
• 600ml (1 pint) milk
• 1 bay leaf
• 1 slice onion
• 6 black peppercorns

The Mornay Sauce:

• 50g (2 oz) butter
• 40g (1 1/2 oz) plain flour
• The poaching milk (strained)
• 110g (4 oz) mature Cheddar cheese, grated
• 25g (1 oz) Parmesan cheese, grated
• 1/2 tsp mustard powder (or Dijon mustard)
• Salt and cayenne pepper

The Topping

• 1 tbsp fresh parsley, chopped
• 25g (1 oz) extra grated Parmesan (for sprinkling)

How To Make Delia Smith Cod Mornay Recipe

1. Poach the fish. Lay the cod fillets in a shallow pan, cover with the milk, and add the bay leaf and peppercorns. Bring gently to a simmer, then poach for 5–6 minutes, until the fish is just cooked through. Lift the fish out onto a baking dish and strain the milk — you’ll use it to make the sauce, so don’t throw it away.

2. Make the mornay sauce. Melt the butter in a saucepan over medium heat, then stir in the flour to form a paste (a roux). Cook for a minute, then gradually whisk in the reserved poaching milk, a little at a time, until you have a smooth, glossy sauce. Simmer for 3–4 minutes until it thickens enough to coat the back of a spoon.

3. Add the cheese. Take the pan off the heat and stir in the grated cheddar and mustard, if using, until melted and smooth. Season with salt and pepper to taste.

4. Assemble and finish. Pour the cheese sauce generously over the cod fillets. Scatter with a little extra cheese or breadcrumbs, then place under a hot grill for 4–5 minutes, until golden and bubbling.

5. Serve. Cod mornay is traditionally served with mashed or boiled potatoes and steamed greens, but it works just as well with rice or crusty bread to mop up the sauce.

Tips for the Best Cod Mornay

• Don’t overcook the fish during poaching — it will finish cooking under the grill, so aim for just-set rather than fully cooked at the poaching stage.
• Use the poaching milk in the sauce. It’s already infused with flavour from the fish and bay leaf, so don’t swap it for fresh milk.
• Gruyère or a mix of cheddar and parmesan gives a more savoury, restaurant-style sauce if you want to dress it up.
• Make it ahead: assemble the dish up to the grilling stage, then chill and finish under the grill just before serving.

Variations

• Haddock mornay: swap cod for haddock, or use smoked haddock for a deeper, smokier flavour — a popular alternative when you want something a little different from the classic.
• Cod in cheese sauce with vegetables: stir some cooked leeks or spinach into the sauce before baking for a more complete one-dish meal.
• Extra indulgent: add a spoonful of crème fraîche to the sauce for extra richness.

This easy cod mornay recipe comes together in under 30 minutes and turns a simple piece of fish into something that feels like a proper Sunday supper — no fancy skills required.

What to Serve With Cod Mornay

This dish is rich and saucy, so it pairs best with something simple to soak it all up. Buttery mashed potatoes, piped around the edge of the dish or spooned on the side, are the classic British choice. For extra colour and a bit of iron, add a side of wilted spinach or steamed broccoli. If you fancy a drink alongside, a crisp Sauvignon Blanc works well — its acidity cuts nicely through the richness of the cheese sauce.

How to Store Cod Mornay

• Fridge: Keep leftovers in an airtight container for up to 2 days. The sauce will firm up as it chills.
• Reheating: Warm gently in the microwave, or cover with foil and reheat in a 180°C oven for about 20 minutes.
• Freezer: You can freeze it, though the sauce may separate slightly on thawing. If freezing, defrost fully in the fridge before reheating or baking.

Delia Smith Cod Mornay Recipe Nutrition Facts

(Per Serving, Approximate)

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 10g
• Protein: 40g

These figures are estimates and will vary depending on exact ingredients used.

Try More Recipes:

• Delia Smith Apple Crumble Recipe

FAQs

Can I use haddock instead of cod?

Yes — smoked haddock (dyed or undyed) works beautifully and gives the sauce a subtle smoky depth. A mix of cod and haddock is also a nice option.

Can I add prawns?

Definitely. Stir cooked prawns through the sauce, or scatter them over the fish before baking, for a more indulgent seafood bake.

Do I need to bake it?

Not necessarily. As long as the fish and sauce are both hot, you can simply flash the dish under a hot grill for about 3 minutes to brown the top, then serve straight away.

Delia Smith Cod Mornay Recipe

Recipe by Mary Randolph

0.0 from 0 votes

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

450

kcal

Tender, flaky poached cod, covered in a rich, cheesy sauce and baked until golden and bubbly — total comfort food.

Ingredients

• 700g cod fillets

• 600ml milk (for poaching)

• 110g Cheddar, 25g Parmesan

• 50g butter, 40g flour

• Bay leaf, onion, peppercorns

Directions

• Poach cod in milk with aromatics for 10 mins.
• Strain milk; flake fish into a dish.
• Make a roux with butter and flour.
• Whisk in poaching milk to make sauce.
• Stir in cheese and mustard.
• Pour sauce over fish; sprinkle Parmesan.
• Bake at 180°C for 20-25 mins.

Notes

• Use strong cheddar for the best flavor impact.
• Poaching the fish keeps it moist and flavors the milk.
• Serve with spinach to balance the richness.