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    Home » Recipes » Main Dish Recipes

    Traditional Newfoundland Cod au Gratin

    Published: May 16, 2016 Updated: May 15, 2020 / By: Dawn | Girl Heart Food 100 Comments

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    Close-up of a cod au gratin casserole.

    Cod au Gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod! There’s a lovely béchamel, or white sauce, covering the fish. Then, it’s topped with cheese and breadcrumbs and oven baked until bubbly and golden brown. So comforting and delicious!

    Close-up of cod au gratin in a casserole dish.

    Hi friends!

    Sharing an iconic Newfoundland recipe with you today: cod au gratin!

    I just love sharing traditional Newfoundland recipes. Some of my favourites are salt cod fish cakes, boiled beans, crispy cod tongues and toutons (fried bread dough).

    So what’s this traditional Newfoundland cod au gratin recipe all about?

    Well, cod is the fish in Newfoundland. And cod au gratin is among the most popular traditional dishes of the province. You can find this recipe made at some time or another in practically everyone’s home in Newfoundland. It’s no wonder, it’s so comforting!

    My Mother-in-law gave me these beautiful frozen cod fillets and they went to good use in this dish. Au gratin anything is never a bad thing, is it? I mean, cheese covered whatever and baked? Sign me up! 

    I like to add dill and lemon to my recipe. Not everyone’s version of cod au gratin has dill, but I love to add it because seafood and dill go so well together. It’s definitely a classic combo. 

    Another little twist that I like to do (just to take it one step further) is to add lemon zest to the sauce. I find that the freshness of the lemon and dill really brighten the dish.

    Cod in a casserole dish with a fork and wooden spoon resting on top.

    How To Make Cod au Gratin

    Full details on how to make this traditional Newfoundland cod au gratin are in the recipe card below, but here are the basics:

    1. Place cod in a casserole dish, season with some salt and set aside.
    2. In a saucepan on the stovetop, cook onion in a a little olive oil until softened.
    3. Add butter to the onion and melt, then whisk in flour (the flour and butter, or roux, mixture helps thicken the sauce).
    4. Add milk to the roux, cook until thickened a little, and season with salt, pepper, lemon zest and dill.
    5. Pour sauce mixture over cod, mixing in, and then top with cheese and bread crumbs.
    6. Bake until bubbly and golden brown.
    7. Let cool slightly and garnish with additional dill.
    8. Serve and enjoy!
    Cod au gratin in a casserole dish before being baked.
    Close-up of the top of baked cod au gratin with a spatula resting on it.

    Can I Make This Ahead of Time?

    Yep! Like most recipes, this is best enjoyed when it’s baked. However, it does reheat well. Keep in mind, though, it may be a little less moist if reheating.

    If you want to prep the recipe up to the point before baking, go right ahead! Properly store in an airtight container in the fridge a day ahead and bake the next day. You just may have to bake a little longer until heated through (as it was in the cold fridge).

    Close-up of traditional Newfoundland cod au gratin in a casserole dish after some has been removed.

    What To Serve With Cod au Gratin

    • Lemon wedges for squeezing over the servings (so good).
    • Hot sauce dabbled over top for a little bit of spice is lovely.
    • Serve with a mixed green salad to really make this a substantial meal.
    • A thick slice of homemade bread. My favourite? Bread slathered in butter and drizzled with molasses. Trust me. It works with the cod au gratin.
    Baked cod au gratin in a casserole dish.

    Can This Recipe Be Served as an Appetizer?

    Yes! Cod au gratin works as an appetizer as part of a multi-course meal. Of course, it’s substantial enough to easily be a meal in itself.

    For this recipe, I made in one big dish. However, for presentation purposes it really looks nice cooked and served in little individual dishes.

    This recipe yields about 4 servings for dinner or 6 appetizer servings. 

    Portion of cod au gratin and a lemon wedge on a plate with a fork resting on the plate.

    Tips and Variations for Making This Cod au Gratin Recipe

    • You can use either frozen or fresh cod fillets. As mentioned, if using frozen cod fillets, pre-cook a little to  get rid of excess moisture. I find that cod, when frozen, releases a lot of moisture when cooked. By pre-cooking the cod, it gets rid of excess moisture so that lovely creamy béchamel sauce you have made doesn’t get watered down. If you are using fresh cod, you don’t have to pre-cook before baking the cod au gratin.
    • Croissant bread crumbs or regular bread crumbs work in this recipe (regular bread crumbs are more traditional).
    • Want an even richer sauce? Use equal parts milk and half-and-half (or cream) instead of all milk. 
    • Dill was used in this cod au gratin and it works so lovely with the fish. If you’d rather not use it, you can omit. Another yummy herb is thyme.
    • Let the cod au gratin cool for a little after it’s baked before digging in. This gives things a chance to cool down a bit and set.
    Forkful of cod au gratin.

    Hope you love this cod au gratin recipe as much as we do!

    If you make this traditional Newfoundland cod au gratin recipe, be sure to leave a comment below!

    Cod au gratin in a casserole dish next to a lemon.

    Traditional Newfoundland Cod au Gratin

    Dawn | Girl Heart Food
    Cod au gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod!  There's a lovely béchamel, or white sauce, covering the fish. Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown. So comforting and delicious!
    4.93 from 13 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 55 mins
    Cooling time 20 mins
    Total Time 1 hr 25 mins
    Course Main Course
    Cuisine Newfoundland
    Servings 4 servings
    Calories 653 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1.5 pounds cod fillets (boneless and skinless), cut into bite-sized pieces (about 3 large fillets)
    • 1.5 cups milk, use 2 cups if you want things more saucy
    • 1 tablespoon olive oil
    • 1 yellow onion, peeled and minced
    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 1.25 teaspoons salt, divided
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon lemon zest, reserve lemon for wedges (4) for later
    • 1 ¾ teaspoons dried dill (dill weed), divided (use less if you want less of a dill taste)
    • 2 cups shredded cheddar cheese
    • 1 croissant, made into bread crumbs (or 1 cup bread crumbs)

    Instructions

    • In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce). Preheat oven to 375 degrees Fahrenheit at this point, too. Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with ¼ teaspoon of salt. Set aside until you make the sauce. See "Notes" below if using cod fillets that have been previously frozen, as in my case.
    • Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
    • To onion, add butter; melt. Add flour and stir to form a paste. Cook, stirring often, for about 3 to 5 minutes. Slowly add milk to this (½ cup at a time), whisking after each addition until thickened about 3 to 4 minutes or so. Sauce mixture should coat the back of a spoon. Mixture will be thick.
    • To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
    • Add cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until golden brown and bubbly.
    • Once done, sprinkle remaining ¼ teaspoon of dried dill over top. Let cool about 20 to 30 minutes before serving (don't skip this; it allows things to settle). Serve with lemon wedges (if desired). Enjoy!

    Notes

    If you are using frozen cod fillets (like I did), I recommend thawing and precooking a little to remove excess moisture. Preheat oven to 350 degrees Fahrenheit and place cod fillets in baking dish and cook for about 25 minutes. Carefully remove from the oven, drain any excess liquid and tear othe pieces of cod a little to break up. Continue with the recipe. This is not necessary, but I find that it works well because you don’t want the sauce to be watered down and runny.  
    More recipe tips in body of post above.

    Nutrition (estimate only)

    Nutrition Facts
    Traditional Newfoundland Cod au Gratin
    Amount per Serving
    Calories
    653
    % Daily Value*
    Fat
     
    41
    g
    63
    %
    Saturated Fat
     
    23
    g
    144
    %
    Cholesterol
     
    181
    mg
    60
    %
    Sodium
     
    1279
    mg
    56
    %
    Potassium
     
    950
    mg
    27
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    50
    g
    100
    %
    Vitamin A
     
    1264
    IU
    25
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    561
    mg
    56
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Based on 1 serving.
    Nutrition information provided is an estimate only.

    Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword Newfoundland recipe, seafood au gratin

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    • Easy Mushroom Risotto Recipe

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Jenny

      June 16, 2022 at 5:50 pm

      I grew up in Maine (northeast United States) and loved to get haddock au gratin. Now I live in the midwest and frozen cod is the only whitefish I can find. I tried this recipe last night for dinner, and this is the best au gratin I have ever tried! My entire family loved it, and this dish is definitely going into the dinner rotation.

      Reply
      • Dawn | Girl Heart Food

        June 17, 2022 at 3:03 pm

        Oh my goodness, thank you very much, Jenny! Your comment made my day! So happy that you and your family loved the recipe!!

        Reply
    2. Jackie

      May 28, 2022 at 9:49 pm

      5 stars
      I tried this recipe for a change instead of my usual one. I had family visiting from Ontario and we definitely agreed this was a keeper! I served corn and homemade bread as sides. Delicious!! This will replace my usual cod au gratin recipe.

      Reply
      • Dawn | Girl Heart Food

        May 29, 2022 at 5:25 pm

        Wow, thank you very much, Jackie!! Sounds like such a delicious meal, and I’m so happy you all enjoyed the recipe!!

        Reply
    3. Sue

      May 05, 2022 at 2:46 pm

      5 stars
      Made this for dinner last night, and had some of the leftovers for lunch today. It is very good. I did not have dried dill so used a sprinkle of seafood seasoning and parsley. Will use the dill next time.

      Reply
      • Dawn | Girl Heart Food

        May 06, 2022 at 1:42 pm

        Thank you very much, Sue!! Glad you enjoyed the recipe!!

        Reply
    4. Dianne Thompson

      April 15, 2022 at 8:26 pm

      My lovely neighbour here in Ontario gave us many bags of frozen cod. My husband said this was one of the best fish dishes he has ever had. I did a few things differently: I added cubed cooked potatoes and shrimp because my neighbour told me the cod would then taste like lobster. Instead of using several pots for the sauce, I sauteed the onion in butter in a large bowl in the microwave, cooked in the flour, then added the milk, lemon, dill, etc and cooked on half power and stirring frequently until thickened. Serendipity: I had a stale croissant on the counter 🙂

      Reply
      • Dawn | Girl Heart Food

        April 16, 2022 at 12:47 pm

        Wow, thank you very much, Dianne!! So happy you and your husband enjoyed the recipe!!

        Reply
        • Dford

          April 26, 2022 at 4:40 pm

          5 stars
          I done exactly what you did. Best I have ever eaten. Delicious. Thanks for recipe. 😊

          Reply
          • Dawn | Girl Heart Food

            April 26, 2022 at 6:05 pm

            Thank you very much!! That’s wonderful!! So happy you enjoyed the recipe!!

            Reply
    5. AnneWK

      September 11, 2021 at 11:15 pm

      5 stars
      I grew up across from Windsor, Ont., where my dad actually worked and became a Canadaphile American. I’ve followed as it happened the story of the Plane People as one of the greatest acts of humanity in those first terrible days. So, I wanted to make a classic Newfoundland dinner on 9/11/21 to respect that contribution to our healing along with remembering all of the loss. This was delicious. Thank you.

      Reply
      • Dawn | Girl Heart Food

        September 12, 2021 at 2:48 pm

        I’m incredibly humbled that you decided to make my cod au gratin recipe. It really warms my heart. Thank you very much, and I’m so happy to hear that you enjoyed the recipe!!! It was such a terrible moment in history and will never be forgotten. I hope you and your family are doing well. Again, thanks so very much.

        Reply
    6. MONTY

      July 21, 2021 at 3:16 pm

      4 stars
      Tried with small change – used 1/3 smoked cod and 2/3 fresh cod and used a fairly thick béchamel sauce with cheese topped with bread crumbs. Unfortunately smoked cod is not always available even in Newfoundland but you can use smoked whitefish instead if available (I would not recommend smoked salmon). I have served this to guests as an appetizer many times with great success.
      Try it and you will be rewarded with a unique taste sensation.

      Reply
      • Dawn - Girl Heart Food

        July 25, 2021 at 5:08 pm

        Interesting change to the recipe! I do enjoy smoked fish, but can’t say that I’ve ever tried cod au gratin with it. Bet it’s yummy!

        Reply
        • Eileen

          February 06, 2022 at 3:29 pm

          Cod a gratin in the oven, can’t wait!!!

          Reply
          • Dawn | Girl Heart Food

            February 06, 2022 at 5:16 pm

            That’s awesome!! Hope you enjoy the recipe, Eileen!!

            Reply
    7. Robin Cosby

      February 22, 2021 at 2:21 am

      5 stars
      We visited NL in the summer of 2018 and happily ate a LOT of cod. But, we never choose Cod au Gratin! (Too many other choices!!) Fast forward to 2021, living in the middle of the US during a P and can’t get much good fish. But, I CAN get reasonably good cod. Made your recipe, with minor variations, and LOVED it! Definitely a “stick to your ribs” fish dish for cold weather. Hubby loved the toast and molasses side, too!!!

      Reply
      • Dawn - Girl Heart Food

        February 25, 2021 at 10:10 am

        That’s awesome, Robin – so happy you both enjoyed the recipe! Thanks very much!!

        Reply
    8. Diane

      August 28, 2020 at 1:13 pm

      5 stars
      I’m a Newfoundlander and have always struggled with making a flavourful cod au gratin. Until now! Even my husband said it was the best he ever had. Next time I make it though, I will cut back on the salt a little bit.

      Reply
      • Dawn - Girl Heart Food

        August 28, 2020 at 1:33 pm

        Hi Diane – thank you very much! So happy you both enjoyed the recipe! Your comment made my day!!

        Reply
    9. Mary

      November 13, 2019 at 5:31 pm

      I can’t wait to make this! I just saw the musical “Come From Away” and now I’m obsessed with all things Newfoundland.

      Reply
      • Dawn - Girl Heart Food

        November 19, 2019 at 8:31 am

        Thanks Mary! Hope you enjoy 🙂

        Reply
    10. Keira

      May 25, 2018 at 10:06 pm

      Can this be made ahead of time and frozen?

      Reply
      • Girl Heart Food

        May 27, 2018 at 4:13 pm

        I wouldn’t recommended making ahead and freezing. It can certainly be made ahead and refrigerated prior to the final bake, though (if you want to make the day before). Hope you like it 🙂

        Reply
    11. Chris

      April 05, 2018 at 12:19 pm

      This looks delicious! I plan to make this for a Canadian Theme dinner with a group of friends. I will double the recipe. Do you think I can put it together a day ahead and bake just before serving, or will it get watery?

      Reply
      • Girl Heart Food

        April 05, 2018 at 2:26 pm

        Thanks Chris! I think that would be a-ok 🙂 Hope you enjoy it!

        Reply
        • Chris

          April 19, 2018 at 12:41 am

          5 stars
          Thanks, Dawn! I made this a day ahead, adding the breadcrumbs just before baking. It worked out great! Loved all the lemon and dill in this dish. Thanks for sharing this excellent recipe.

          Reply
          • Girl Heart Food

            April 19, 2018 at 11:21 am

            Thank you very much, Chris! So happy you enjoyed the recipe!! Have a great day 🙂

            Reply
    12. Shadi Hasanzadenemati

      April 02, 2018 at 11:14 am

      5 stars
      What a delicious dish! I’ve never had cod like this but I can’t wait to try it!

      Reply
      • Girl Heart Food

        April 03, 2018 at 8:53 am

        Thanks Shadi! It’s quite popular around here 🙂 Hope you get a chance to try it out!

        Reply
    13. Erik

      April 02, 2018 at 10:57 am

      5 stars
      Cauliflower is so tasty! The topping on this looks fantastic. 🙂

      Reply
      • Girl Heart Food

        April 02, 2018 at 11:03 am

        Thanks Erik 🙂

        Reply
    14. Leslie

      April 02, 2018 at 10:53 am

      5 stars
      Mmmm. I fell in love with cod when on my honeymoon in Spain, but never thought to turn it into a gratin. Sounds like the perfect easy comfort food recipe. Yum!

      Reply
      • Girl Heart Food

        April 02, 2018 at 11:03 am

        It’s so popular around here and definitely a favourite! Hope you get a chance to try this one out 🙂 Thanks Leslie!

        Reply
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