Ingredients:

  • 4 (6 oz / 170g) Haddock fillets, skinless
  • 1 tbsp / 15ml Olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp / 15ml Lemon juice
  • 4 tbsp / 56g Unsalted butter
  • 4 tbsp / 32g All-purpose flour
  • 3 cups / 720ml Whole milk, warmed
  • 1/4 tsp / 1.25ml Ground nutmeg
  • 1/2 tsp / 2.5ml Salt, or to taste
  • 1/4 tsp / 1.25ml White pepper, or to taste
  • 1 cup / 100g Gruyère cheese, shredded, divided
  • Fresh parsley, chopped (Optional Garnish)

Instructions:

  1. Preheat oven to 400°F / 200°C. Brush baking dish with olive oil. Season haddock fillets with salt, pepper, and lemon juice. Place in baking dish.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes (roux). Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and cook for 5-7 minutes, or until thickened.
  3. Remove from heat. Stir in nutmeg, salt, and white pepper. Add 3/4 cup / 75g of the Gruyère cheese and stir until melted and smooth.
  4. Pour the Mornay sauce over the haddock fillets in the baking dish. Sprinkle the remaining Gruyère cheese (1/4 cup / 25g) over the top.
  5. Bake for 20-25 minutes, or until the haddock is cooked through (flakes easily with a fork) and the cheese is golden brown and bubbly. Internal temperature should reach 145°F / 63°C.
  6. Garnish with fresh parsley, if desired. Serve immediately.