Eggs extend the protein of the harder-to-come-by codfish in this nutritious casserole. Sometimes called Angel Codfish because of the light topping, this dish can be made with any mild-flavored white fish.
1 pound codfish fillet
2 tablespoons vegetable shortening or butter (or a mixture)
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1¼ cups milk
1 large egg, separated
2 tablespoons pickle relish
1 teaspoon Worcestershire sauce
2 hard-cooked eggs, sliced
¾ cup unseasoned dry bread crumbs
1 tablespoon butter, melted
Preheat oven to 350°F. Generously grease a shallow 1-quart baking dish. Add codfish and bake 15 minutes.
Melt shortening over medium heat in heavy skillet. Add bell pepper and onion; sauté until golden. Stir in flour, salt, and black pepper until smooth. Very gradually stir in milk. Bring to a boil, stirring constantly until sauce has thickened. Remove from heat.
Meanwhile, beat egg white in a small bowl until soft peaks form. Beat egg yolk in another small bowl until thick. Gradually beat about one third of sauce into yolk. Return the mixture to the skillet of sauce along with pickle relish and Worcestershire sauce. Stir together; fold in beaten white.
Arrange hard-cooked eggs over fish in baking dish; top with sauce. Combine crumbs and butter; sprinkle over top. Place on rimmed baking sheet and bake 15 to 20 minutes longer.
6 Servings