Directions
Newfoundland Cod Au Gratin is a traditional recipe that comes from the Maritimes in Eastern Canada. It’s also super easy to make and absolutely delicious!
Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
It is finished off in the oven or under the broiler till it gets perfectly browned.
I made my cod au gratin in two oven safe baking dishes, however you can also make this exact recipe in a 8.1in X 2.1in baking dish.
Wanting to make more? Simply double the recipe with my easy to use recipe adjuster above in the ingredients section! Then you can use a large baking dish and serve more people with that!
WHAT IS COD AU GRATIN?
Cod Au Gratin is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t. For this dish we used onion powder, panko bread crumbs and a little dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, luke warm is perfect.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
HOW LONG TO COOK COD AU GRATIN
- You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
- Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
- You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
- Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
- Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
- Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
- Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
- In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
- Cover with the shredded cheddar cheese and bake at 350
- Individual cod au gratin dishes should take about 30 minutes.
- Larger dishes take a bit longer, be sure to check the center of the dish to ensure the fish is flaky and cooked before serving!
I’m really surprised that I have never heard of this dish before, however Canada is a BIG Country.
And Newfoundland is located on the far east and I on the West. So I guess it makes sense, but now that I know of it.
I am forever hooked!! It is not only super simple to make and it is also a very healthy and a hearty meal that can be enjoyed by the whole family.
WHAT GOES WITH COD AU GRATIN?
- Salad
- Corn on the cob, frozen corn or another vegetable of your liking
I recently learned about this dish from another Canadian food blogger named Dawn who is over at Girl Heart Food.
She actually lives in Newfoundland and shared her recipe on her instagram feed last week, I was immediately intrigued and vowed to try it.
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Inspired by two Newfoundland Canadian Bloggers, you can find their recipes here: Cod Au Gratin & cod au grati
Newfoundland Cod Au Gratin
A maritime tradition!
Ingredients
- 4 Large Sole Fillets
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Dijon Mustard
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Dill (Fresh)
- 4 tbsp of Fresh Parmesan cheese
- ROUX
- 2 tbsp Butter
- 2 tbsp All purpose flour
- 2 cups 2% milk
- TOPPING
- 1 1/2 cups Panko Bread Crumbs
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Cold water
- 1 1/2 cups Medium Cheddar Cheese
Instructions
- You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
- Then you will want to have 1 1/2 cups of shredded cheese and some parmesan cheese set aside.
- You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
- To create the roux, start by heating the butter first then add in the flour and whisk in the milk to create a smooth texture.
- Turn up the heat to medium heat before adding in dijon mustard and the parmesan cheese.
- Then remove from the heat and squeeze in the lemon juice.
- Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with salt + pepper and onion powder.
- Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
- In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
- Cover with the shredded cheddar cheese and bake at 350 till done.
Notes
If you like lots of cheese go ahead and add 1/2 more.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1338Total Fat: 74gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 292mgSodium: 3489mgCarbohydrates: 83gFiber: 5gSugar: 18gProtein: 83g
