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.
10/10 recipe. That lemon zest added so much flavour and I don’t think I’d ever view a cod au gratin recipe without it as good ever again!
17/07/2024 Made this for tea and me and my son absolutely loved it. It’s definitely a keeper and I will be making it again on a regular rotation. Thank you for sharing your recipe.
Love this recipe. When I make this with frozen cod fillets, I will thaw & precook. Preheat oven to 350 and place cod in casserole dish and cook for about 25 minutes. Drain any liquid and tear the cod in bite-size pieces and continue with recipe.
This is not necessary, but if you don’t your sauce will be watered down and runny. Just My opinion tho. I’ve tried it both ways. And pre cooked is best. My cod was quite thick so the 25 minutes did not overcook it.
Can you make this with fresh trout ! Or white fish !
yes
Can cooked Cod au Gratin be frozen for later use?
People do, but I find a roux based sauce split when frozen.
Rock Recipes are the very best, no matter what you're cooking. I'm not a cook, and I don't enjoy cooking, but every recipe I've followed, I've wowed myself. Thank you Mr.Parsons.
So very kind of you to say.
Could I use halibut instead of cod since that is what I have?
Certainly.
Hello from cold Wisconsin. I never heard of cod au gratin until a recipe site that I subscribe to sent one for it. By coincidence, frozen cod was on sale at a local store. I did some further research and found your more authentic NF recipe. Made it tonight. Delicious! I never made cod, before! The sauce is great over rice.
I love this recipe, but make the following adjustments. I use about a quarter to a third of a cup of well soaked salt cod. just enough for a little bite. I reduce the milk by 1/4 cup, and add an equivalent amount of white wine. I also add a shake of Worcestershire Sauce to the sauce. Bon appétit.
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