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• 6 cod fillets ((1/2-inch thick))
• salt ((a pinch if cod is non-salted; none if cold is salted))
• ground black pepper ((a pinch))
• paprika ((a pinch))
• 4-5 tbsp grapeseed or canola oil (divided)
• 4 tbsp unsalted butter
• 4 1/2 tbsp all-purpose flour
• 3 cups warmed milk (( 2% or whole))
• ground nutmeg (a pinch (optional))
• 2 1/2 cups blend of shredded cheeses (Mozzarella, Parmesan, white and yellow cheddar)
• 6 cherry tomatoes, halved
• 8 olives ((green and/or black) )
• 1/2 jalapeno, sliced
• parsley or chives, chopped

Zubereitung

1. 1

   If using salted cod, wash the fillets to remove excess salt. Then, soak fillets in plain water (enough to cover) for 24-48 hours in the fridge. Change the water every 8 hours. Remove skin and de-bone fillets. If using non-salted cod, skip this step.

2. 2

   Preheat the conventional broiler, positioning the broiler rack approximately 6 inches from the source of heat.

3. 3

   Pan-Fry Cod Fillets: pat dry the cod fillets with paper towel very well; otherwise they'll stick to the pan. Season both sides with salt, pepper, and paprika, rubbing well. If desired, dredge in a little flour and shake to remove excess.

4. 4

   Heat a 10-inch cast iron skillet over high heat. Once pan is hot, add 2-3 tbsp oil and tilt pan to distribute oil. Add the cod fillets seasoned side down and sear for 2-3 minutes. Cook them in batches so as to not overcrowd pan.

5. 5

   If necessary, add remaining oil. Then flip the cod fillets and cook for another 2-3 minutes.

6. 6

   Prepare Mornay Sauce or Cheese Sauce: melt the butter over medium heat in a saucepan.

7. 7

   Add the flour and cook, whisking constantly, until obtaining a pale yellow roux (about 1 minute). Don't let the roux brown!

8. 8

   Slowly whisk in the milk, stirring constantly, until the sauce thickens (about 6-7 minutes).

9. 9

   Season with the salt, pepper and nutmeg. Whisk in 2 cups cheeses until melted. If necessary, thin the sauce with a little milk..

10. 10

    Pour sauce over fish fillets. Sprinkle on 1/2 cup yellow cheddar cheese.

11. 11

    Broil the dish in the cast-iron skillet for about 3-5 minutes, or until cheese melts and turns golden brown. Remove from the oven, top with salsa, and serve immediately.

12. 12

    NOTE: For the salsa, simply mix tomatoes, olives, jalapeno, and herbs together in a bowl. Drizzle in a little bit of olive oil and mix in a little bit of white wine vinegar if desired.