I feel like you hear this everywhere: Cheese and fish don’t go together! Chefs across the globe look down on the pairing as an abomination and virtually toxic, without giving so much as an explanation. Of course, there are some notable exceptions: that classic tuna melt, anchovy pizza, shrimp and cheesy grits, blue cheese and mussels, lasagna al tonno, and lobster mac and cheese are among my favorites. But this, this is not nuanced. It is fish and cheese in your face. I dare you to tell me this combination doesn’t work.
- Yield: 6 to 8 Servings
- Total Time: 45 Minutes
- 1½ lb cod fillets, cut into 2-inch pieces
- 1 tsp salt, divided
- 1 lemon, grated, zest and juice divided
- 1½ cups cream
- 1 Tbsp Dijon mustard
- 1 tsp black pepper
- 3 Tbsp butter, melted, divided
- 1½ cups Emmenthaler or gruyere cheese, grated
- ½ cup bread crumbs
- Preheat the oven to 325°F.
- In a mixing bowl, mix together the cod pieces, lemon juice, and ½ teaspoon of salt. Allow the cod to marinate while you prepare the other ingredients.
- In a separate mixing bowl, whisk together cream, mustard, black pepper, and the remaining ½ teaspoon of salt. In a third mixing bowl, mix together 2 tablespoons of melted butter, lemon zest, cheese, and bread crumbs.
- Using the remaining 1 tablespoon of butter, coat the bottom and sides of a baking dish. Place the cod pieces in the baking dish in an even layer. Pour the cream mixture over the cod, then evenly distribute the cheesy bread crumb mixture across the top. Transfer the baking dish to the oven and bake for 35- 40 minutes, or until the top is golden brown.
- Remove the casserole from the oven and serve warm scoops over leafy greens.