Fish Mornay

Fish Mornay is a dish of fish fillets smothered in a creamy sauce. It tastes decadent, but it is actually very quick and simple to make.

And nutritionists often tell us that we should be eating more fish, so this is a great way to get more of this healthy protein into your diet.

Fish Mornay

This is why it is an ideal weeknight dinner for those evenings when you don’t want to spend lots of time in the kitchen.

If you want to find out how to make this delicious recipe, keep reading. 

Our Pumpkin Gnocchi sauce is great on both gnocchi and pasta

What Do You Need? 

All you need to make this recipe is one saucepan and one baking dish. You also need a knife and chopping board to prepare the herbs and the spring onions. 

Meal prep is super easy with our Salmon Fish Cakes Recipe

What Should You Serve With Fish Mornay

There are several options when it comes to serving fish mornay. Here are some ideas. 

  • Greens – If you want to keep it light, serve this creamy fish dish with some steamed greens. Spring cabbage, spinach or kale would be lovely. You could also serve it with broccoli and peas. 
  • Potatoes – Creamy mashed potatoes would do a great job of mopping up the delicious sauce that goes with this fish. You could also serve it with sauteed potatoes, or boiled potatoes if you want a healthier option. 

Do you want to make perfectly smooth, lumpless mashed potatoes everytime? Without exhausting yourself? What you need is a Potato Ricer. Simply boil your washed potatoes until ready and then press them through the Ricer. You don’t even need to peel them as the skins get caught! For a range of Potato Ricers and prices, see here.

  • Bread – A basket of warm crusty bread would also make a lovely accompaniment to this meal. You can dip the bread into the creamy, fishy sauce to make the most of the delicious flavours. 
  • Salad – You could contrast the warm fish dish with a cool, refreshing salad. This is ideal if you are serving fish mornay on a warm, summer evening. 
  • Appetiser – This dish can be enjoyed on its own as a lovely appetiser before the main course. 

Why not whip up a pot of our yummy Ham Hock Soup for lunch?

Tips And Tricks

Here are a few tips and tricks you can follow to make sure that your fish mornay comes out perfectly every time. 

Don’t burn the flour – It is very important that you don’t burn the flour, as this will ruin the flavor of the whole dish.

Make sure that all of the flour is mixed in with the butter, and keep it moving around the pan. If you feel it starting to catch, reduce the heat. 

Remove lumps – You can add the milk gradually, mixing with the flour to try and keep the mixture as smooth as possible.

Even so, you are likely to end up with some lumps. Use a whisk to beat any lumps out of the sauce. 

Let the sauce thicken – Make sure you let the sauce thicken a little bit before you transfer it into the oven. This will ensure that it is not too runny. 

Season to taste – The sauce will need some seasoning. Add a little bit at a time so you don’t overpower the delicate flavours of the fish and herbs. 

If you love sweet treats, but can’t tolerate gluten, try our 4 Ingredient Fruit Cake

How Can You Customise This Recipe? 

One of the great things about fish mornay is that it is easy to adapt. Here are some ideas you could try to make this dish your own. 

  • Fish – You can use any kind of fish fillets you want in this dish – cod, haddock, salmon, pollock, basa, sea bass, monkfish – whatever is local or in season. It would also work with other types of seafood like scallops, mussels, shrimp and crab meat. You could even use a medley of fish. Remember to adjust the cooking times for different types of fish. 
  • Herbs – Fresh mint is used to flavour the creamy sauce that smothers the fish. This can be swapped for any other fresh herb – parsley, thyme, rosemary. There are lots of options depending on what kind of flavours you enjoy with your fish. 
  • Cream – To make this sauce extra creamy, make sure you use whole milk. If you are feeling very decadent, you can use a mix of whole milk and double cream. 
  • Cheese – You can use whatever kind of cheese you want to make this sauce. Cheddar is a great choice, or an Italian hard cheese like parmesan. You could also use a Gruyere, or an American cheese like Monterey Jack. 
  • Vegetables – If you want to add some extra nutrition to this meal, you can include some vegetables. A handful of spinach or baby kale would work really well, or some peas. 
  • Toppings – This recipe suggests topping your fish mornay with a sprinkle of cheese and some chopped spring onions. You could also use bread crumbs, some crispy bacon pieces, or even a thin layer of mashed potatoes. 
  • Garnish – A nice garnish for this dish would be some fresh herbs – whatever you use in the sauce. You could also serve it with a wedge of fresh lemon to squeeze over the fish. 

Fancy making a simple, but fun sweet treat? Then give our Weet-Bix Marshmallow Slice a try

Fish Mornay

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Recipe by Dylan Cole
Course: Recipes


Prep time


Cooking time






  • 750 Grams Fish fillets

  • 4 Tablespoons Cheese (grated)

  • 1.5 Cups Milk

  • 4 Tablespoons Flour

  • 4 Teaspoons Butter

  • 2 Teaspoon Mint (fresh, chopped)

  • Salt and Pepper to taste 


  • Preheat the oven to 340 degrees fahrenheit. Start by finely chopping the spring onions. Place a saucepan over a medium heat and add the butter. Once the butter has melted, add the flour and stir to form a paste. Fry this paste for around 5 minutes, keeping it moving around the pan to stop it from sticking. 
  • Add the milk and the mint leaves to the pan and stir gently until the paste has mixed in with the milk. Use a whisk if necessary to break down any lumps of flour. Bring the sauce to the boil then adjust the heat to a gentle simmer. 
  • Add the fish filets and most of the cheese (keep a little bit aside for later). Season with salt and pepper. Transfer the contents of the pan into an oven proof dish. Top with the rest of the cheese and the chopped spring onions. 
  • Bake the dish in the oven for about 30 minutes, or until the fish is cooked through. This may depend on what kind of fish you have chosen to use. Serve immediately with your choice of side dish.
Dylan Cole
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