Cod Mornay with Spinach
Flaky cod on a bed of wilted spinach under a bubbling mustardy gruyere sauce.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.23 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15 to 18 minutes until tender, then drain.
16 min 40 s - 2
Put the spinach in a colander and pour over a kettle of boiling water to wilt it. Squeeze well and spread in a baking dish.
- 3
Rub the cod with the olive oil and lemon juice, season and lay on the spinach.
- 4
Warm your ready made bechamel and stir in the mustard and two thirds of the cheese until melted. Pour over the fish and scatter with the remaining cheese.
- 5
Bake for 15 to 18 minutes until the fish flakes easily and the top is golden.
16 min 40 s - 6
Serve with the potatoes.
Tips
- Squeeze the spinach well so the sauce stays thick.
- Check the fish is cooked: it should be opaque and flake with a fork. If the cheese browns too quickly, tent loosely with foil.
- Haddock, hake or salmon fillets also work.
Storing and freezing
Best eaten fresh. Cool within 1 hour and keep up to 1 day in the fridge, reheating until steaming hot. Not suitable for freezing.
Questions
What is a mornay sauce?
Mornay is a bechamel with grated cheese added, traditionally gruyere. It is the sauce for fish, vegetables and croque monsieur.
Can I use frozen cod?
Yes. Defrost it fully in the fridge and pat dry before using, otherwise the extra water thins the sauce.
Can I use smoked haddock?
Yes, and it gives a stronger flavour. Smoked fish is salty, so go easy on seasoning and the cheese.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
