Name: Best Cod Au Gratin Recipe: Classic Traditional Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Canadian
Ingredients: 1 small Onion; 1 Cup Gluten Free Breadcrumbs (Or Regular); 3 Tbsp Gluten free flour (or regular flour); 1 Tbsp Dried Thyme (You can also use fresh); 3 Tbsp Butter; 2 Cups Milk (I use 2%); 2 Tbsp Dijon Mustard; 2 Tsp Garlic Powder (Optional); 4 fillets Cod; 1 Lemon (Zest); 1/4 cup Parmesan; Salt (To taste); Pepper (To taste)

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If you are looking for an au gratin recipe but want to try something a bit different, then this gluten-free cod au gratin is the right recipe for you. With very little prep time and a punch of flavor, this dish is elevated and sophisticated, all while remaining simple. One of the traditional Newfoundland recipes, this dish is so delicious and simple to make.

Best Cod Au Gratin Recipe: Classic Traditional Recipes

I love cod (you can see my gluten free fried fish recipe). It is such a great white fish. It is meaty, and hearty and makes the best fish to smother in a béchamel sauce and make a gratin. Cod au gratin is as it sounds, it is fresh cod fillets that are covered in a white sauce with sautéed onions, parmesan cheese, lemon zest, and covered with cheese and bread crumbs that are baked until golden brown. It does not take much time to prepare the cod fish dish but it is the perfect comfort food.

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What equipment or tools do you need?
What ingredients do you need for cod au gratin?
How to make cod au gratin?
Why is cod au gratin popular in Newfoundland?
Tips and Tricks:
how to store cod au gratin?
Why should you make this cod au gratin?
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Best Cod Au Gratin Recipe: Classic Traditional Recipes

What equipment or tools do you need?

Baking dish (singular or individual)
Medium saucepan or frying pan
Small food processor (only needed if you are making homemade breadcrumbs)

What ingredients do you need for cod au gratin?

Cod fillets: cod fillets are the perfect fish fillets for this hearty meal
Parmesan cheese: Parmesan adds such a good umami flavor to the dish
Cheese: the traditional recipe from the maritime provinces uses cheddar cheese, I like to use gruyere
Spices: salt, black pepper, garlic powder, thyme, these all help to flavor our sauce and dish
Milk: Milk is the base of our cream sauce. I use only 2% but it is still very rich and creamy.
Gluten Free Flour: Flour is the thickening agent for this dish. I use gluten free flour and use King Arthur Measure for Measure but this is a 1:1 recipe so if you do not need to eat gluten free, regular white flour is fine
Dijon Mustard: Dijon pairs really nicely with seafood and just amps up the flavor
Onion: the flavor of onion is hard to beat and it goes so nicely in this dish
Lemon Zest: lemon zest adds such a burst of freshness to this dish
Butter: Butter is necessary to make the roux
Breadcrumbs: The dish is covered in breadcrumbs. I use fresh gluten free breadcrumbs but non-gluten free breadcrumbs could work as well
Olive oil: this is optional for your breadcrumbs and to sauté the onions

How to make cod au gratin?

Set the oven to 350° degrees f.
Pat the cod: with paper towel to make sure you get all of the excess water out of the fish
On a medium-low heat: add your oil to your pan and onions. Fry them for about 5-7 minutes until they soften and golden.
Melt butter: in the same pan with the onions and then add your flour. This is how you make the roux.
Slowly add the milk: pour the milk into the pan ¼ of a cup at a time and continue to whisk. While the sauce is thickening, you will have a few minutes to grease a baking dish and lay the fish in a single layer on the bottom of it.
Once the sauce is thick: add the lemon zest, dijon, and spices. Season the sauce with salt and black pepper to your taste.
Pour the sauce: over the fish in the baking dish and then cover with the cheese.
Toss the breadcrumbs: with a tablespoon of olive oil and garlic powder and top the baking dish with them. Proceed to bake for 35 minutes. While the cooking time is 35 minutes, you can check it at 30 minutes. If it looks like it is browning too much, you can take it out of the oven.
Once it is finished baking: remove from the oven and let sit for 5 minutes. Then serve. You can top with parsley but this is optional.

onions in a frying pan — Add your oil to your pan and onions

fish in a baking dish — Grease a baking dish and lay the fish in a single layer on the bottom of it.

onions and butter in a pan — Melt butter in the same pan with the onions

flour and butter in a pan — Add your flour

sauce in a pan — Add milk slowly and whisk

sauce in pan with spices and whisk — Once thick add the zest, mustard, and spices

sauce in a pan with a whisk — Whisk together

sauce in a pan with parmesan — Add the parmesan at the end

baking dish with cod gratin — Pour it over the fish

Mix the breadcrumbs with oil and garlic powder

Why is cod au gratin popular in Newfoundland?

Abundance of Cod: Newfoundland is located in the North Atlantic Ocean, and its waters have historically been rich in cod fish. Cod has been a significant part of the province's fishing industry for centuries, making it a readily available and affordable ingredient for local cuisine.
Cultural Heritage: Cod au gratin has deep cultural roots in Newfoundland. It is a dish that has been passed down through generations, with many families having their own variations and recipes. This cultural connection to the dish has helped keep it popular over the years.
Comfort Food: Cod au gratin is a hearty and comforting dish, often enjoyed during the colder months. Its creamy sauce, tender cod, and cheesy topping make it a satisfying meal that provides warmth and comfort.
Traditional Fare: Newfoundland has a strong tradition of hearty, home-cooked meals, and cod au gratin fits perfectly into this culinary tradition. It's a dish that reflects the region's history and the importance of fish in its cuisine.
Tourism: Newfoundland's unique culture and cuisine have become a draw for tourists in recent years. Visitors often seek out traditional Newfoundland dishes like cod au gratin to experience the local flavors and culinary heritage.
Versatility: Cod au gratin is a versatile dish that can be adapted to suit various tastes and dietary preferences. People can add different ingredients or spices to customize the dish to their liking.
Overall, cod au gratin's popularity in Newfoundland can be attributed to its deep cultural ties, the availability of cod in the region, its comforting qualities, and its role in preserving and celebrating the culinary traditions of Newfoundland and Labrador.

Tips and Tricks:

I use 2% milk in this recipe but if you want an even creamier sauce you can use whole milk.
Some recipes will say that you need scalded milk but you do not, cold milk is fine.

I like really melted cheese and that is why I use gruyere but you can definitely use cheddar cheese.

If you want to make this is individual gratin dishes, you can, just adjust your baking time depending of the size of the dish.

how to store cod au gratin?

Cooling Down: Allow the cod au gratin to cool down to room temperature for about 1-2 hours after cooking. It's important not to leave it out at room temperature for an extended period, as this can promote bacterial growth.
Refrigeration: Once it has cooled, transfer the cod au gratin to an airtight container or cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator. The dish can be stored in the fridge for up to 3-4 days.

Why should you make this cod au gratin?

This dish only takes between 9-15 minutes of prep time, is great for the whole family, and will be one of the best new recipes you try. This cod recipe is a representation of a beautiful province (it can be argued any of the maritime provinces, Nova Scotia, New Brunswick, PEI, and Newfoundland). After a couple of spoonfuls of the gratin mixture, it will become a family favorite.