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.
Excellent cod au gratin! I used herb de Provence instead of savoury and grainy Dijon mustard. Delicious!
I wanted to make cod au gratin yesterday and am so glad that a google search led me to your recipe. It is delicious! The only thing I changed is that I used crushed croutons in melted butter instead of the crackers in olive oil. I loved how the subtle lemon flavour came through in some bites. I will definitely make this again.
What do you suggest for the cracker crumbs, Saltines or Buttery Crackers like Ritz?
Any will do but I like Ritz.
First time making this Cod au gratin and I have to tell you Barry it was delicious! I put two shakes of cayenne pepper in the sauce as well. Not enough for any heat just to give the sauce a little lift with all of the other add-ins. Thank you for a great recipe!
This is delicious. I've made it twice and both times it was great.
Can you use frozen cod? Any tips?
Yes- just be sure it thawed and dried with a paper towel to remove excess liquid
I've used this recipe several times and its always a hit. My Alberta Newfoundland family use it now and their friends love it. So delicious. We are gluten free so I used Quaker everything rice cakes on top this time. Fingers crossed it will be as good as the cracker crumbs I've used in the past.
Thanks Barry
I use your cook book regularly and I'm always happy with the recipes.
Would I need to do anything different when using halibut tongues and cheeks instead of fillets?
I don't think so.
Can you use 2% milk in the cod au gratin instead of whole milk?
yes
hey Barry, im from NL but moved to Halifax in 82 for a naval career but still love all the old school meals from home. But, when using recipes from home i have learned through some disasters that most of the recipes that call for butter is really margerin. so i just wanted to make sure before i make the roux for the first time if i use real butter or margerine. thanks
No margarine enters this house.
This dish never disappoints. I have made this so often that I should not even need the recipe. I had tried other recipes in the past but this one is the absolute best.
What are cracker crumbs and how do you make or find them?
Just crush crackers. Your choice.
Just crush crackers. Your choice.
Omg, so yummy! Thank you so much, it was easy and delish.
Can I use halibut in this recipe?
Of course.
Hi can it be made with 2 lbs of fish and what would the amounts in the ingredients be- thanks