First, my disclaimer is that this dish is SO much yummier than it looks. When you cook a white fish in a white sauce over white potatoes, you’re not gonna have the best pictures. Even the delicious fish sandwich we had for leftovers, on crunchy French bread, oozed out the sides!

When picking what fish to use, it can be any mild white fish, not just cod. Halibut, tilapia, mahi mahi… Since I was trying to use what I had in the freezer, I used two different kids. Just check for doneness.

Tip: The best way I have found to re-heat fish is to put it in a frying pan with a lid and bring it up to temperature on the stove (slowly). If you heat it on too high of heat it will burn, so watch it closely.  (however, when I was making my leftover French bread sandwich, I ran out of time and finished it in the micro, which worked. It paired great with the crunchy white bread!)


Wild Alaskan Fish Co.
  • 4 – 8 cod fillets
  • 6 Tbsp salted butter, divided
  • 3 Tbsp flour
  • 2 cup half and half
  • 2 tbsp fresh Parmesan cheese
  • 2 tbsp Lemon juice + extra for finishing
  • 1 tbsp Capers
  • 2 cloves garlic, minced
  • 1/2 cup seasoned breadcrumbs
  • Fresh Parsley (for topping)


Preheat oven to 400-degrees. 

Ming the Roux

Make the cream sauce: melt 3 tablespoons butter in a medium-sized sauce pan over medium heat. Add flour and stir for 2 minutes, until lightly cooked through.

Slowly whisk in half and half. Simmer on low for about 10 minutes until thick and cream. Stir in Parmesan cheese, lemon, and capers. (think of it like a gravy.) Adjust seasoning.

While cream sauce is simmering: Spray baking dish with cooking spray and place fish fillets in the dish.

Combine 3 tablespoons melted butter and garlic and brush over fillets, reserving any leftover butter mixture. 

Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.

Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible. 

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling and fish is cooked through.

When cooked through, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown. (watch closely.)

Remove from oven. Sprinkle with fresh parsley, extra lemon juice and capers.

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