Maritime
Baked Cod with Cream Sauce
Fresh NB cod under a simple béchamel
Cod was the workhorse of the New Brunswick fish market — fresh, firm, and plentiful. This straightforward baked preparation from the 1941 IODE Fort Monckton cookbook covers it in a light béchamel laced with a little lemon, letting the fish speak for itself. Supper ready in under an hour.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½–2 lbs fresh cod fillets
- Salt, white pepper, and lemon juice
- 2 tbsp butter
- 2 tbsp flour
- 1½ cups whole milk
- Salt, white pepper, and a little nutmeg
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Butter a shallow baking dish.
- Lay cod fillets in the dish. Season with salt, white pepper, and a squeeze of lemon juice.
- Make the sauce: melt butter in a small saucepan over medium heat. Stir in flour and cook 2 minutes. Gradually whisk in milk and cook, stirring, until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
- Pour the sauce over the fish, covering it completely.
- Bake uncovered for 25–30 minutes until the fish flakes easily and the sauce is lightly golden on top.
- Scatter chopped parsley over and serve from the dish.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Haddock works equally well here — as does pollock when cod is unavailable.