Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch casserole dish and set it aside.
Pat the cod fillets dry with paper towels, then cut them into bite-sized pieces. Season with salt, pepper, and paprika.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Step 3: Make the Creamy Sauce
Reduce the heat and stir in the heavy cream, sour cream, Dijon mustard, lemon juice, and dried thyme. Cook, stirring constantly, until the sauce is smooth and heated through.
Add the grated cheddar cheese and stir until the cheese melts into the sauce. Taste and adjust seasoning with salt and pepper as needed.
Step 4: Assemble the Casserole
In the prepared casserole dish, spread the cod pieces evenly across the bottom.
Pour the creamy sauce mixture over the cod, ensuring it is well-coated.
Scatter the frozen peas on top of the casserole.
Step 5: Add the Topping
In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 6: Bake the Casserole
Bake the casserole in the preheated oven for 20-25 minutes, or until the cod is cooked through and the topping is golden brown and crispy.
Step 7: Serve
Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or lemon wedges if desired.
Serving and Storage Tips
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