Cod au Gratin. A Newfoundland Favourite.
Cod au Gratin. New video recipe!! One of our most popular recipes in 15 years online. This version is easy to prepare and gets rave reviews every time.
Originally posted April 2008.
2022 update. This recipe has seen millions of hits over the years, driven by it being mentioned in the Broadway musical Come from Away. Plenty of folks have found Rock Recipes from it and we are happy to welcome you all here.
Some will flinch at the suggestion of fish and cheese together, I get that. But this Cod au Gratin is one of the most requested recipes I've had on Rock Recipes.It's a dish that has been made here in Newfoundland for a long time. I think the mild neutral flavour of cod actually lends itself well to being paired with cheese.
As long as the cheese flavour is not too strong, that is. You can substitute many mild cheeses like mozzarella or even gruyere to make your own favourite version of this recipe.
A real crowd favourite.
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
When we want to serve it as individual portions though, I like to cook and serve it in individual gratin dishes
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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Cod au Gratin
Ingredients
- 3 pounds fresh cod fillets
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups whole milk
- 2 tablespoon Dijon mustard
- 1 teaspoon finely grated lemon zest
- Salt and pepper to season
- ½ cup shredded parmesan
- 1 teaspoon summer savoury, dill or tarragon make good substitutions
- 1 ½ cups shredded mild cheddar cheese
- 1 cup cracker crumbs
- 1 tablespoon olive oil
Instructions
- 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
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Serving Size
gAmount Per Serving Calories 573Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 183mgSodium 818mgCarbohydrates 14gFiber 1gSugar 5gProtein 65g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Do you mix the cheeses with the milk when making the sauce or sprinkle it over the fish after the sauce covers the fish?
I sprinkle on layers.
I just made this for dinner tonight and it is delicious! I'll be having leftovers tomorrow night.
Glad you enjoyed it. People do seem to love this recipe.
Think it could work with crab?
I think so but you may need to make less sauce if using less crab.
Hands down, this is THE BEST cod au gratin that I have ever made or eaten anywhere!! Thanks for the recipe!!
Excellent, so glad you liked it. People love this recipe, for sure.
My recipe is very similar...I sauté finely diced onion and celery in the butter..I'd us e1/2 cup of each with 3 lbs of fish...savoury is a must for me too! I love to cook and enjoy all your recipes Barry...keep them coming!
Amazing!!!! The flavour was amazing everyone raved about it. I will be making it again and again!!! Super recipe!!!
Hi I've just found this recipe and it sounds delicious so I'm really excited to try it, but I'm in the UK and I just wondered what the cracker crumbs are, is it just like a cream cracker. Thanks in advance 🙂
Crushed Cream Crackers will do nicely.
Thank you very much x 🙂
Hi , this will be my first time making this , just wondering is it savoury as the savoury you use in dressing ?
Indeed it is.
Hi I was wondering if I could use bread crumbs as a substitute for crackers? Going to try the recipe tomorrow 🙂
I usually dry breadcrumbs on a cookie sheet at 250 degrees for 15-20 minutes before using them as a substitute for crackers. They don't get as soggy that way.
Ok thanks for tip!
Made this last night and LOVED it. The lemon zest and Dijon add a little zip and lighten up the heavy creamy sauce. I substituted Monterrey jack cheese for the cheddar and added a pinch of cayenne for a little kick! Will definitely keep this recipe in my repertoire. Another hit from Rock Recipes 🙂
I also added a little grated onion into the butter and cooked it out a bit before adding the flour 🙂
I'll be making your recipe for 8 people....dinner & bridge this Saturday.
How much cod should I purchase??
I have one cup ramikens .... Will they be big enough ?
I could use a large casserole dish.
We normally have our salad before our meal, what could I serve with the fish??
We are Mainlanders, but love our Newfoundland!!
Anxious to try your recipe!!
Allow about 6 ounces of fish per person. I like to serve it with side salad or steamed vegetables too. 1 cup ramekins are probably too small.
Opps. I'm out of dijon. Do you think grainy mustard would do?
Yes.
hi
if I'm using one and a half lbs of cod should i half he ingredients ?
Thank you
Yes.
We spent 2 months this summer in Newfoundland & dined on Cod au Gratin several times. I even bought some Newfoundland grown savory while we were there. Can't wait to try this recipe!
So glad to hear you enjoyed your visit. Hope you enjoy this recipe too!
Could you make this recipe and refrigerate it before baking it?
Yes, that would be preferable to cooking and reheating for sure.
I am planning to make this served in 6oz ramekins for a cocktail party for my parents' golden anniversary. Same recommendation of pre-portioning and baking on the day of? (I only have 1 oven and a smallish townhouse kitchen and am having 16 guests so trying to make-ahead as much as possible). My math tells me 1.5x this recipe will be about 16...right? 🙂
I'd probably double it.
Thank you! I think I will assemble day before, bake day of, then portion in to ramekins with additional crumb mixture on top...hope it works! Thanks again for the reply on size!