👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a baking dish.

   ⏱️ 5 minutes
2. 2

   Place the cod fillets in the prepared baking dish. Season lightly with salt and white pepper.

   💡 Tip: If using frozen cod, ensure it is fully thawed and patted dry.
3. 3

   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.

   ⏱️ 3 minutes
4. 4

   Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and thickened.

   💡 Tip: Warming the milk helps prevent lumps.
5. 5

   Remove sauce from heat. Stir in 3/4 cup of the shredded cheddar cheese, nutmeg, salt, and white pepper until the cheese is melted and the sauce is smooth.

   💡 Tip: Taste and adjust seasoning as needed.
6. 6

   Pour the béchamel sauce evenly over the cod fillets in the baking dish.

   💡 Tip: Ensure the sauce covers the fish completely.
7. 7

   Sprinkle the remaining 1/4 cup of cheddar cheese and breadcrumbs (if using) over the top.

   💡 Tip: Breadcrumbs add an extra crispy texture.
8. 8

   Bake for 25-30 minutes, or until the cod is cooked through and flakes easily with a fork, and the topping is golden brown and bubbly.

   ⏱️ 30 minutes
9. 9

   Let stand for a few minutes before serving.

   💡 Tip: Serve hot with a side of boiled potatoes or a simple green salad.