Fiskgratäng

Ingredients

• 1⅓ lbcod filletcheck for bones, cut into large pieces if desired; other white fish works
• 1¼ cupscreambase of the sauce
• ½ cupfish stockfor the sauce
• 2 tbspbutterfor the roux and greasing the dish
• 2 tbspflourto thicken the sauce
• ¾ cupmilkto extend the sauce, stir in gradually (optional)
• 3½ ozcheesein the sauce and for topping, e.g. parmesan or gratin cheese
• 8¾ oztomatoeshalved or sliced over the fish
• ⅓ ozbasilleaves torn or roughly chopped
• 2 tbsplemonjuice to season the sauce
• 1 tsporeganodried, to season the sauce (optional)
• saltto taste
• black pepperto taste

Method

1. Prepare the oven and dishHeat the oven to 390 °F and grease a baking dish with a little of the butter.
2. Season and lay in the fishCheck the cod fillet for bones, cut it into large pieces if you like, season with salt and pepper and lay it in the dish.
3. Make the cream sauceMelt the remaining butter in a saucepan, stir in the flour and cook briefly. Add the cream gradually, stirring all the time, and the milk too if using, then pour in the fish stock and let the sauce simmer briefly until smooth and thickened.
4. Finish the sauceStir part of the grated cheese into the sauce, add the basil, and season with lemon juice, salt, pepper and, if you like, dried oregano.
5. Top the fish with tomatoesHalve or slice the cherry tomatoes and scatter them over the fish.
6. Cover with sauce and cheesePour the sauce evenly over the fish and tomatoes and sprinkle with the rest of the cheese.
7. Bake the dishBake for 20 to 35 minutes, until the fish is cooked through and the top has taken on some colour.
8. Serve with a sideServe with potatoes, mash or salad.

Tips and variations

Any other white fish can stand in for the cod. A quicker version skips the roux: whisk the cream, stock and cheese together, season with oregano, pour this over the fish in the dish and bake as above, then serve with cauliflower mash or salad. A cheese-free version is seasoned with curry and dried tarragon and served with riced potatoes, carrots, beans and lemon wedges. An Icelandic take puts macaroni and salami or pepperoni under the fish and adds pre-roasted cherry tomatoes, chilli flakes and nutmeg.