Baked Cod with Cheese Sauce

Original sponsorship disclosure: This recipe was originally created as part of a sponsored campaign with the Norwegian Seafood Council.

Inspired by Brazilian bacalhau quatro queijos, this baked cod recipe is a quicker 30-minute version of the traditional casserole-style dish. It can be made with fresh cod or properly desalted salted cod. You can also use salted cod to make Italian Baccala.

Brazilian Origins of This Baked Cod with Cheese Sauce

This Baked Cod with Cheese Sauce is adapted from Brazilian bacalhau quatro queijos, which has roots in Portuguese cod traditions.

Traditional bacalhau quatro queijos uses dried salted cod that is desalted, cooked, shredded, combined with Mornay sauce, and baked. This cheesy baked cod keeps the fillets whole and finishes them under the broiler.

Mozzarella and Parmesan are combined with white and yellow cheddar, with fresh tomato, olive, jalapeño, and herb salsa spooned over the cod before serving.

Ingredients

• Cod fillets – 6, ½-inch thick. Cod has a mild flavor and flaky texture. The fillets hold together well during searing and broiling.
• Grapeseed or canola oil – 4–5 tablespoons, divided. Either oil works well for searing the fillets over high heat.
• Unsalted butter – 4 tablespoons. Gives the cheese sauce a rich flavor and smooth texture.
• All-purpose flour – 4 ½ tablespoons. Thickens the Mornay sauce to a creamy consistency.
• Milk – 3 cups, warmed. Use 2% or whole milk for a smooth sauce that coats the cod well.
• Shredded cheese blend – 2 ½ cups. Mozzarella, Parmesan, white cheddar, and yellow cheddar create a creamy texture and savory cheese flavor. Reserve ½ cup of yellow cheddar for the top.
• Cherry tomatoes – 6, halved. Juicy tomatoes bring mild acidity and freshness to the salsa.
• Olives – 8, green and/or black. Salty, slightly tangy olives contrast with the creamy cheese sauce.
• Jalapeño – ½, sliced. Brings mild heat and a fresh pepper flavor to the salsa.
• Parsley or chives – chopped. Fresh herbs give the salsa a light herb flavor.

How to Make Baked Cod with Cheese Sauce

Prepare and Sear the Cod

1. Desalt the cod: Rinse the salted cod fillets to remove excess surface salt. Place them in a container and cover completely with cold water. Refrigerate for 24–48 hours, changing the water every 8 hours. Remove the skin and bones after soaking.
   Note: If using non-salted cod, skip this step and proceed to Step 2.
2. Preheat the broiler: Position the oven rack about 6 inches from the heat source. Preheat the broiler.
3. Season the cod: Pat the cod fillets very dry with paper towels. Season both sides with salt, black pepper, and paprika. If desired, lightly dredge the fillets in flour and shake off the excess.
4. Sear the cod: Heat a 10-inch cast-iron skillet over high heat. Pour in 2–3 tablespoons of oil and tilt the skillet to coat the bottom. Place the cod in the hot skillet and sear for 2–3 minutes. Work in batches to avoid overcrowding the skillet.
5. Flip the cod: Turn the fillets and sear for another 2–3 minutes. Pour in more oil as needed. PIC. 1

Make the Mornay Sauce

1. Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly. Keep the roux pale yellow. Reduce the heat if it begins to brown.
2. Thicken the sauce: Slowly pour in the warmed milk while whisking constantly. Cook for 6–7 minutes, stirring until the sauce thickens.
3. Melt the cheese: Season with salt, black pepper, and optional nutmeg. Whisk in 2 cups of the shredded cheese until melted and smooth. Pour in a little more milk if the sauce is too thick. PIC. 2

Assemble, Broil, and Serve

1. Add the cheese sauce: Pour the Mornay sauce over the cod fillets. Sprinkle the reserved ½ cup yellow cheddar over the top. PIC. 3
2. Broil the cod: Place the skillet under the broiler. Broil for 3–5 minutes until the cheese is melted and golden brown.
3. Make the salsa: Mix the cherry tomatoes, olives, jalapeño, and parsley or chives in a bowl. Drizzle with a little olive oil and white wine vinegar if desired.
4. Finish and serve: Remove the skillet from the oven. Spoon the fresh salsa over the cod and serve immediately. PIC. 4

FAQ About Baked Cod with Cheese Sauce

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5 from 1 vote

Baked Cod Recipe

Finished with golden cheddar, Baked Cod with Cheese Sauce combines pan-seared fillets and creamy four-cheese Mornay with fresh tomato, olive, jalapeño, and herb salsa spooned over the top.

Course:Main Course

Cuisine:Brazilian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories344.7 kcal

Author Valentina Dimitrova

Cost $ 2.50 per person

Equipment

• 1 cast iron skillet

Ingredients

For the Cod

• 6 cod fillets – ½-inch thick
• salt – a pinch if cod is non-salted, none if cod is salted
• ground black pepper – a pinch
• paprika – a pinch
• 4 – 5 tablespoons grapeseed or canola oil – divided

For the Mornay Sauce (Cheese Sauce)

• 4 tablespoons unsalted butter
• 4 ½ tablespoons all-purpose flour
• 3 cups warmed milk – 2% or whole
• ground nutmeg a pinch, optional
• 2 ½ cups shredded cheese blend – mozzarella, Parmesan, white cheddar, and yellow cheddar

For the Salsa

• 6 cherry tomatoes – halved
• 8 olives – green and/or black
• ½ jalapeño – sliced
• parsley or chives – chopped

US Customary - Metric

Instructions

Prepare and Sear the Cod

• Desalt the cod: Rinse the salted cod fillets to remove excess surface salt. Place them in a container and cover completely with cold water. Refrigerate for 24–48 hours, changing the water every 8 hours. Remove the skin and bones after soaking.

  Note: If using non-salted cod, skip this step and proceed to Step 2.
• Preheat the broiler: Position the oven rack about 6 inches from the heat source. Preheat the broiler.
• Season the cod: Pat the cod fillets very dry with paper towels. Season both sides with salt, black pepper, and paprika. If desired, lightly dredge the fillets in flour and shake off the excess.
• Sear the cod: Heat a 10-inch cast-iron skillet over high heat. Pour in 2–3 tablespoons of oil and tilt the skillet to coat the bottom. Place the cod in the hot skillet and sear for 2–3 minutes. Work in batches to avoid overcrowding the skillet.
• Flip the cod: Turn the fillets and sear for another 2–3 minutes. Pour in more oil as needed.

Make the Mornay Sauce

• Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly. Keep the roux pale yellow. Reduce the heat if it begins to brown.
• Thicken the sauce: Slowly pour in the warmed milk while whisking constantly. Cook for 6–7 minutes, stirring until the sauce thickens.
• Melt the cheese: Season with salt, black pepper, and optional nutmeg. Whisk in 2 cups of the shredded cheese until melted and smooth. Pour in a little more milk if the sauce is too thick.

Assemble, Broil, and Serve

• Add the cheese sauce: Pour the Mornay sauce over the cod fillets. Sprinkle the reserved ½ cup yellow cheddar over the top.
• Broil the cod: Place the skillet under the broiler. Broil for 3–5 minutes until the cheese is melted and golden brown.
• Make the salsa: Mix the cherry tomatoes, olives, jalapeño, and parsley or chives in a bowl. Drizzle with a little olive oil and white wine vinegar if desired.
• Finish and serve: Remove the skillet from the oven. Spoon the fresh salsa over the cod and serve immediately.
• Baked cod with cheese sauce topped with fresh tomato, olives, jalapeño, and chives.

Recipe Video

Recipe Notes

Storage and Reheating

Make Ahead: Prepare the Mornay sauce up to 4 days ahead and refrigerate it. Press plastic wrap or wax paper directly against the surface to prevent a skin from forming. Reheat over low heat while whisking. Stir in a little milk if needed to restore a smooth, creamy consistency.

Store: Keep leftover baked cod in an airtight container in the refrigerator for 3–4 days. Store the fresh salsa separately when possible.

Reheat: Reheat the cod gently until the center reaches 165°F (74°C). Avoid heating longer than necessary to prevent the fish from drying out and the cheese sauce from separating.

Nutrition

Calories: 344.7kcal | Carbohydrates: 11.8g | Protein: 15.9g | Fat: 26.3g | Saturated Fat: 15.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.2g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 415.9mg | Potassium: 273.1mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 855.1IU | Vitamin C: 5.3mg | Calcium: 465.5mg | Iron: 0.7mg

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