Cod au Gratin. One of our most popular recipes in ten years online. This version is easy to prepare and gets rave reviews every time.
Some will flinch at the suggestion of fish and cheese together but this Cod au Gratin is one of the most requested recipes I’ve had on Rock Recipes and a dish that has been made here in Newfoundland for a long time. I think the mild neutral flavor of cod actually lends itself well to being paired with cheese.
As long as the cheese flavor is not too strong, you can substitute many mild cheeses like mozzarella or even gruyere to make your own favourite version of this recipe.
By request for a reader who is feeling a little homesick this week. This is a pretty basic recipe but still has plenty of flavour. Hope you enjoy!
2017 Update: This recipe has proven to be one of the most popular of the past 10 years on Rock Recipes. I cannot count the number of times that someone has mentioned it to me online and in person at book signings and other events. If you’re a cod fan, this is definitely a must-try recipe.
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This is a favourite thing for Spouse and I to serve when we have friends or family over for dinner. When it’s really casual we will cook and serve this in a covered casserole dish but when we want to serve it as individual portions I like to cook an serve it in individual gratin dishes.
If you liked this recipe then be sure to check out this other Newfoundland favourite, Fish Cakes!
- 3 pounds fresh cod fillets
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 2 tbsp Dijon mustard
- 1 tsp finely grated lemon zest
- Salt and pepper to season
- ½ cup shredded parmesan
- 1 tsp summer savoury dill or tarragon make good substitutions
- 1 ½ cups shredded mild cheddar cheese
- 1 cup cracker crumbs
- 1 tablespoon olive oil
Scald the milk in the microwave for about 4-5 minutes until just under the boiling point.
Meanwhile, in a medium saucepan add the butter and flour and cook together for 2 minutes. Slowly pour in the scalded milk whisking constantly.
Cook until the sauce begins to thicken. Add the lemon zest, Dijon mustard, savoury and season with salt and pepper to taste. Add the Parmesan cheese just before pouring onto the fish.
Arrange the fish in the bottom of a greased 9x9 inch baking dish or in individual gratin dishes. Pour the sauce over the fish. Top with the cheddar cheese.
Mix the cracker crumbs with the olive oil and sprinkle over the cheese. (You can add a little extra savory to the crumbs if you like, about ½ tsp). Bake for 45 minutes to an hour at 350 degrees F until bubbling and the top has evenly browned. Individual gratin dishes should take about 25 -30 minutes, just check the center to see that the fish has fully cooked
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