Preheat oven to 350�F. Melt butter over medium-high heat and saut� leek, garlic and blackening/Cajun spice, until leeks are soft. Mix in flour until thoroughly combined and remove from heat. Scald the milk in a separate pot with the bay leaf. With the heat still off, gradually add the milk to the leek mixture, stirring until the mixture is completely smooth. Turn the heat back on and allow the sauce to come to a simmer, stirring almost constantly to prevent lumps. It should be quite thick. Season to taste and discard the bay leaf.

Spray a casserole dish with non-stick spray and lay the cod in it. Pour sauce over the top of the fish and shake the dish to allow the sauce to settle in between the cod pieces. Sprinkle cheese over top and bake until the cheese is completely melted. Once cheese is melted, top with breadcrumbs and return to oven to finish cooking. Dish is done when the sauce is bubbling up around the edges and the fish is firm and cooked through. Breadcrumbs should be golden brown. Makes 6-8 servings.