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.
Recommended Products
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.
Best Cod Abu Gratin I've ever made Highly recommend it
I have celiac. Do you think it would taste as good with GF flour and without the cracker top?
Oh yes, that would be fine, I think. The flavour would still be great.
How would I go about doubling this recipe??
Is that a trick question?
Can you use aluminum pans instead of
Baking Dishes??
I suppose.
Hi I'm looking forward to trying this recipe , the one we have tried in England (GB) has leeks and carrots in and a bernaise sauce but no cheese. All other gratins I've eaten have included cheese?
All I have do.
The best! Followed recipe as is and it is awesome!
I've always put thinly sliced potatoes in my cod au gratin. Looking forward to serving this for guests this weekend!
I had cod au gratin in Newfoundland during our Screech dinner and it was delicious. Came back to BC and had to try it. I made your recipe and it was just as I expected. Will sure make it again!
Great to hear it was a success. It sure has been a popular recipe!
I must say that I have never had one of Barry's recipes fail me..I also added a small minced onion...but didn't change anything else.Superb!
I have tried this recipe and it’s wonderful...I made it gluten free using Gf flour and gf crumbs and it comes out wonderful....
Maggie
this was excellent!i added bacon and cauliflower as well and turned out fantastic!
can salt cod be used?
Some people use half salt cod.
Love love love this recipe. I made it for a dinner party last night and everyone totally enjoyed it. Thanks Barry for another great recipe to add to my collection. It's easy to follow and delicious 😋. Glad I chose it to serve my guests.
Just made this the way some people make Coquilles St. Jacques, i.e. tucked potatoes mashed with cream and butter around the edges of the pan, ~ 1" deep & wide. The pretty way would be to pipe the potaoes around, but I don't do pretty. Just kinda rolled the potato in 1" rolls and tucked around the sides. This also helped keep the sauce thick. I also substitute a little white wine for some of the milk.
Made this recipe for the first time tonight! It's a keeper for sure! I used fresh Tilapia and added a touch of finely grated onion...ends up being mostly onion juice. Looking forward to the left overs! Thank you!
Made this last night. Husband is not a fish eater by choice. We will be making this again. The fish was cooked perfectly, moist, and the cream sauce went nicely over couscous. Served with a dill pickle inspired cold slaw cut through richness of the fish. Will be adding touches next time to make it my own. Sweet onions sauteed for a bed to put the fish upon was what my husband requested. Made it ahead of time up to the baking so I could get chores done outside. We think serving French breed or something to clean the plate might be a good addition. It's was clean your plate good for that non fish eating husband of mine.