Directions: |
Directions:1. In a small pot on stovetop heat milk on low. Preheat oven to 375F.
2. Place cod in casserole dish and sprinkle with 1/4 tsp of salt. Lay to one side until you make the sauce. See note below if using cod fillets that have been previously frozen, as in my case.
3. Meanwhile, in another pot on stovetop, add 1 tbsp. of olive oil. Heat on medium low. Add onion and cook until softened and translucent, about 5 minutes.
4. To onion, add butter; melt. Add flour and stir to form a paste. Stirring, cook for about 3-5 minutes. Slowly add milk to this (cup at a time), stirring until thickened about 2-3 minutes. Sauce mixture should coat back of a spoon. Mixture will be thick.
5.To sauce mixture, add remaining salt, pepper, lemon zest and 1.5 tsp of dill. Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
6. Add cheese and croissant crumbs on top of sauced fish mixture. Bake for 40 minutes until brown and bubbly. Sprinkle remaining 1/4 tsp of dried dill over top. Let cool about 20 minutes before serving. Serve with lemon wedges. Enjoy! |
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Notes: |
Personal
Notes: If you are using frozen cod fillets (like I did), I recommend thawing and precooking a little to remove excess moisture. Preheat oven to 350F and place cod fillets in baking dish and cook for about 25 minutes. Carefully remove from oven, drain any excess liquid and tear the pieces of cod a little to break up. Continue with recipe. This is not necessary, but I find that it works well because you don't want the sauce to be watered down and runny.
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This recipe for Traditional Newfoundland Cod au Gratin is from