New England Baked Cod In Cheese Sauce Recipes

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the flour and stir with a wire whisk until blended.
• Add the milk and cream all at once. Stir rapidly with the whisk. Bring to a boil and add the Gruyere cheese. Stir until the cheese has melted. Add the egg yolk, stirring rapidly with the whisk. Add salt, pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set aside, cover and keep warm.
• Pick over spinach and discard any tough stems. Wash spinach thoroughly to remove any sand. Put spinach in a large saucepan, add salt and cook over high heat, stirring, until wilted, about 2 minutes. Drain well and squeeze out excess moisture. Set aside and keep warm.
• Preheat the oven to 450 degrees.
• Grease a metal baking dish with 1 tablespoon of the butter. Scatter the shallots over the dish. Neatly arrange the pieces of codfish over the shallots. Season with salt and pepper. Add the wine, cover with foil and bring to a boil on top of the stove. Put the dish in the oven and bake 5 minutes.
• Select a baking dish large enough to hold the fish in one layer. Spread the remaining 1 tablespoon butter over the bottom of the dish. Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
• Reduce by half the wine liquid in the metal baking dish and add it to the cheese sauce. Bring to a boil, stirring with a wire whisk.
• Spoon the hot sauce over the fish, smoothing it over to cover the fish. Sprinkle with Parmesan cheese. Turn on the broiler unit and put the dish under the broiler with the door open until nicely browned and bubbling.

Steps:

• Grease a pyrex baking dish. Preheat oven to 350 degrees.
• In a skillet, melt the butter. Add the onion and simmer a minute or two. Stir in the flour. Using a whisk, pour in the cream or half and half slowly. Simmer a minute. Add the cheese and stir.
• Place fish in dish and pour sauce over.
• Bake till bubbly. Brown top under broiler if necessary.

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry fish. Sprinkle both sides with sage, salt, and pepper.
• Place in greased shallow baking dish.
• Sprinkle cheese on top and cover with sour cream.
• Bake 25 minutes.
• Adjust sour cream, sage, salt, pepper to taste as desired.

Steps:

• Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.