Cod au Gratin

This creamy, cheesy Cod au Gratin has been my signature comfort dish for family gatherings for over a decade. The tender flakes of fresh cod nestled in a rich, velvety sauce and topped with a golden crust create an irresistible combination that makes this dish a guaranteed crowd pleaser.

The first time I served this at a holiday gathering, my seafood skeptic nephew asked for seconds and then requested the recipe. Now it's become our traditional Christmas Eve dinner, bringing everyone to the table with smiles.

Ingredients

• Fresh cod fillets: the star of the show, look for thick white pieces with a clean ocean scent
• Butter and flour: create the base for our silky béchamel sauce
• Whole milk: adds richness, avoid substituting with lower fat versions for best results
• Dijon mustard: provides subtle tanginess that balances the creamy elements
• Lemon zest: brightens the entire dish with citrus notes
• Summer savoury: a traditional Newfoundland herb that pairs beautifully with seafood
• Parmesan cheese: adds depth to the sauce with its nutty complexity
• Mild cheddar: creates that irresistible golden crown when melted
• Cracker crumbs: mixed with olive oil for the perfect crunchy topping

Step-by-Step Instructions

Prepare the milk:

Heat whole milk in the microwave for 4 to 5 minutes until just below boiling point. Scalding the milk ensures your sauce will be silky smooth without any lumps when combined with the roux.

Create the roux:

Melt butter in a medium saucepan over medium heat, then sprinkle in flour and cook for exactly 2 minutes, stirring constantly. This cooking time develops flavor while ensuring the flour taste cooks out completely.

Make the béchamel:

Pour the hot milk slowly into the roux, whisking vigorously the entire time to prevent lumps. Continue stirring as the sauce thickens to a smooth, velvety consistency that coats the back of a spoon.

Flavor the sauce:

Add lemon zest, Dijon mustard, and summer savoury to the sauce, then season with salt and pepper to taste. Stir in Parmesan cheese just before pouring over the fish to maintain the perfect consistency.

Assemble the dish:

Arrange cod fillets in a greased baking dish, pour the sauce evenly over the fish, then sprinkle with cheddar cheese. The sauce should completely cover the fish to keep it moist during baking.

Create the topping:

Mix cracker crumbs with olive oil until evenly moistened, then sprinkle over the cheese layer. This will create a beautiful golden crust that adds textural contrast to the creamy dish.

Bake to perfection:

Place in a 350°F oven for 45 minutes to an hour until bubbling and beautifully browned on top. The exact time depends on the thickness of your fish and whether you use individual dishes or one larger baking dish.

Pin it

Summer savoury is my secret ingredient in this dish. My grandmother always kept a jar of dried summer savoury in her pantry specifically for seafood dishes. The herb has a unique peppery, thyme like flavor that complements cod perfectly. When I catch that distinctive aroma as the dish bakes, I'm instantly transported back to her kitchen.

Make Ahead Instructions

This dish shines as a prepare ahead option for entertaining. Assemble everything up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator 30 minutes before baking, then add an extra 10 minutes to the baking time to ensure it heats through completely.

Perfect Pairings

The rich, creamy nature of Cod au Gratin calls for sides that provide contrast. A bright, acidic salad with lemon vinaigrette cuts through the richness beautifully. Roasted asparagus or steamed green beans add color and freshness. For a traditional Newfoundland meal, serve with boiled potatoes tossed in butter and parsley.

Newfoundland Tradition

This dish represents the heart of Newfoundland cooking, where cod has been central to both culture and cuisine for centuries. After the fishing moratorium in the 1990s, dishes like this became even more precious as celebrations of heritage. In many homes, Cod au Gratin appears for special occasions, particularly around Christmas and Easter, when families gather to share meals steeped in tradition.

Pin it

Frequently Asked Questions

→ Can I use frozen cod for this dish?

Yes, you can use frozen cod. Just make sure to thaw it completely and pat it dry to remove excess water before cooking.

→ What other types of fish can I use?

Haddock or halibut are great alternatives to cod and will work just as well in this dish.

→ Can I make this dish ahead of time?

Yes, you can assemble the dish ahead and refrigerate it. Bake it just before serving for the best results.

→ How do I know when the cod is done cooking?

The fish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ What can I serve with cod au gratin?

Serve cod au gratin with steamed vegetables, mashed potatoes, or a crisp green salad for a complete meal.

→ Can I substitute the cracker crumbs?

Yes, breadcrumbs or panko are excellent substitutes for the cracker crumbs in this recipe.