2 lbs Fresh Boneless Cod Loins*

¼ cup Butter

½ Small Onion finely chopped

2 Garlic Cloves pressed or minced

¼ cup Corn Starch Or Potato Starch if needed

1 tablespoon Dijon Mustard

¼ cup Dry White Wine

2 ¼ cups Milk

⅔ cup Shredded Parmesan Cheese

1 Cup Shredded Cheddar Cheese

2 teaspoon Dried Summer Savoury

Salt & pepper

1 Small bag Plain Potato Chips crumbled

Preheat oven to 350 F (180 C). Cut cod into 1″ pieces, arrange in an 8×8″ baking pan. Alternately, you can divide them between 4-6 individual ramekins. Set aside.

In a medium sauce pan, melt butter. Add onion and garlic and cook – stirring frequently – until onions are tender and translucent.

Add corn starch to the pot, cook for another minute, stirring frequently. Add Dijon, whisking until well incorporated.

Carefully add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. Add milk, once again whisking until smooth. Heat until mixture starts to thicken.

Once sauce mixture starts to thicken, add half of the Parmesan and a small handful of the cheddar, stirring until thick, melted, and smooth.

Add savoury, season with salt and pepper, to taste.

Pour sauce over fish, stirring to coat and distribute evenly.

Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan.

Spread crumbled potato chips on top

Bake – uncovered- for about 35 (individual ramekins) – 50 minutes (8×8 pan), or until fish is cooked through, and sauce is bubbly.

Serve hot.

Notes

* If using frozen fish, partially thaw it, cut it, then allow it to fully thaw and DRAIN before putting it in the baking pan.

*found recipe on https://beyondflourblog.com/