Fish Mornay
Introduction: The Comfort of Fish Mornay
When you think of comforting dinners that warm the soul, Fish Mornay might not be the first dish that comes to mind – but it should be. This creamy, cheesy, oven-baked seafood classic has a rich history, a smooth and luscious texture, and the ability to transform an ordinary weeknight meal into something worthy of Sunday lunch.
From humble beginnings as a French-inspired Mornay sauce to its modern place in British, Australian, and New Zealand home kitchens, Fish Mornay has remained a reliable family favourite. Whether you grew up with it served at school dinners or discovered it as part of an upmarket seafood platter, there’s no denying its appeal.
In this comprehensive guide, you’ll learn not just how to make the perfect Fish Mornay recipe, but also its history, variations, tips for success, and serving ideas. We’ll also dive into storage, reheating, and nutritional advice, making this your one-stop resource for everything Fish Mornay.
What is Fish Mornay?
At its core, Fish Mornay is a baked dish made by covering white fish fillets in a creamy Mornay sauce—essentially a béchamel sauce enriched with cheese—then topping it with breadcrumbs and more cheese before baking until golden and bubbling.
Why it works:
- Creamy base – The Mornay sauce binds everything together.
- Cheesy richness – Cheese gives depth of flavour and a slightly salty kick.
- Tender fish – The gentle bake ensures moist, flaky fish every time.
- Crunchy topping – Breadcrumbs create a perfect contrast in texture.
📸 Image: Close up of creamy Mornay sauce being poured over fish
A Brief History of Mornay Sauce
Before we talk about the fish, let’s talk about the sauce. Mornay sauce originates from French cuisine, a variation of béchamel, one of the five mother sauces in classic French cooking. The addition of cheese—typically Gruyère and Parmesan—transforms béchamel into Mornay.
By the 19th century, this sauce had spread across Europe, appearing in dishes from vegetables to seafood. In British and Commonwealth cooking, it became especially popular as an affordable yet indulgent way to serve fish—leading to the creation of Fish Mornay.
Ingredients for the Perfect Fish Mornay Recipe
The beauty of this dish is its adaptability. You can use fresh or frozen fish, swap out cheeses, and add your favourite herbs or spices.
Base Ingredients (Serves 4)
- 500g (1 lb) white fish fillets (cod, haddock, hoki, pollock, or basa)
- 50g (3 tbsp) butter
- 3 tbsp plain flour
- 500ml (2 cups) milk
- 1 tsp Dijon mustard (optional but adds depth)
- 100g (1 cup) cheddar cheese, grated
- 2 tbsp parmesan cheese, grated
- Salt and white pepper to taste
- ½ cup breadcrumbs (panko for extra crunch)
- 1 tbsp fresh parsley (optional, for garnish)
Step-by-Step Method: How to Make Fish Mornay
Step 1 – Preheat & Prep
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish. If using frozen fish, thaw it first and pat it dry with kitchen paper.
Step 2 – Make the Mornay Sauce
- In a medium saucepan, melt the butter over low heat.
- Stir in the flour and cook for 1–2 minutes, stirring continuously to form a roux.
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens.
- Add the cheddar and parmesan cheese, stirring until fully melted.
- Season with mustard, salt, and white pepper to taste.
Step 3 – Assemble the Dish
- Place the fish fillets in the prepared baking dish.
- Pour the hot Mornay sauce evenly over the top, ensuring all fish is covered.
Step 4 – Add the Topping
- Sprinkle with breadcrumbs and a little extra cheese.
- Optional: Add parsley or paprika for colour.
Step 5 – Bake to Perfection
- Bake for 20–25 minutes or until the top is golden and the fish flakes easily with a fork.
The richness of cheesy fish bake pairs beautifully with fresh, crisp sides:
- Steamed vegetables (broccoli, green beans, carrots)
- Fluffy mashed potatoes
- Buttered new potatoes
- A light, lemony salad to cut through the richness
Variations to Try
- Seafood Mornay – Add prawns, scallops, or even lobster for a luxury twist.
- Tuna Mornay – Swap white fish for canned tuna for a quick pantry meal.
- Vegetarian Mornay – Use roasted cauliflower or broccoli instead of fish.
- Spicy Mornay – Add chopped chilli or cayenne pepper to the sauce for heat.
- Herbed Mornay – Stir fresh dill, chives, or tarragon into the sauce.
Pro Tips for the Best Fish Mornay
- Dry the fish well before adding sauce—too much moisture will thin the sauce.
- Use fresh cheese—pre-shredded often contains anti-caking agents that affect melting.
- Don’t overcook the fish—it should flake easily but still be moist.
- Panko breadcrumbs make the topping extra crunchy.
- For a deeper flavour, use a mix of cheeses like Gruyère, mature cheddar, and parmesan.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Cool completely, then wrap tightly and freeze for up to 3 months.
- Reheat: Bake from chilled at 160°C (320°F) for 15–20 minutes. If frozen, thaw overnight in the fridge before reheating.
Nutritional Information (Approx. per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 15g
- Fat: 25g
- Fibre: 1g
- Sodium: 500mg
Frequently Asked Questions (FAQ)
1. Can I make Fish Mornay ahead of time?
Yes—assemble it, cover, and refrigerate for up to 24 hours before baking.
2. Can I use frozen fish?
Absolutely. Just thaw it completely and pat dry before using.
3. Is Mornay sauce the same as cheese sauce?
Not exactly. Mornay sauce is a classic French béchamel enriched with specific cheeses like Gruyère and Parmesan, though cheddar is often used in home cooking.
Conclusion: Why Fish Mornay Should Be Your Next Dinner
With its golden crust, rich and creamy cheese sauce, and tender fish, Fish Mornay is the perfect balance of elegance and comfort. Whether you’re looking to impress guests or treat your family, this dish ticks every box.
If you’ve never made it before, follow this classic Fish Mornay recipe step-by-step, and you’ll be rewarded with a dinner that feels luxurious without breaking the bank.
