Servings: 2
Ingredients
- 1 lb Cod Cheeks
- 2 tbsp unsalted butter
- 1 shallot finely chopped
- 2 large cloves of garlic pressed
- 2 tbsp flour (Wondra works best for sauces)
- 1 tbsp stone ground mustard
- 2 tbsp dry white wine
- 1 cup milk
- 1/4 cup Shredded Parmesan Cheese
- 1 Cup Shredded Cheddar Cheese you can get fancy and use a Bacon Cheddar or Garlic Herb Cheddar for more flavor
- 1 teaspoon thyme or tarragon your preference, both are great!
- Salt & pepper
- 1 cup crumbled potato chips or enough to cover dish
Instructions
- Preheat oven to 350 F. Arrange cheeks in a 8x8" baking dish. Set aside.
- In a medium sauce pan, melt butter. Add shallot and garlic and cook - stirring frequently - until shallots are tender and translucent.
- Add flour to the pan, cook for another minute, stirring frequently. Add mustard, whisking until well incorporated.
- Add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. Add milk slowly, once again whisking until smooth. Heat until mixture starts to thicken.
- Once sauce mixture starts to thicken, add half of the Parmesan and a small handful of the cheddar, stirring until thick, melted, and smooth.
- Add thyme, season with salt and pepper, to taste.
- Pour sauce over fish, stirring to coat and distribute evenly.
- Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan.
- Spread crumbled potato chips on top.
- Bake – uncovered- for about 35 minutes in an 8x8 pan, or until fish is cooked through, sauce is bubbly, and chips are lightly browned.
- Serve hot.
Notes
This recipe can easily be used with cod loin, simply cut loin into 2 inch pieces. Other thicker white fish such as hake or halibut would be equally tasty!
Tried this recipe?Let us know how it was!