- Yield: 1 dish
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: For 6 people
Cod au Gratin - Traditional Newfoundland
Hi and welcome to our website!
If you are looking for a seafood meal that is so tasty and very easy to make, you are in the right place. So sit back with a cup of tea and watch our short video tutorial to make yours today!
Codfish is the most cooked fish in Newfoundland homes, this recipe for cod au gratin is one that I loved making because of it's creamy cheese filling. Super easy to make and ever so tasty, when you think of cod you will make this dish.
The feedback I've been getting on this recipe made me think I need to share this one with all of you. Enjoy
Surprise your family tonight with this delicious quick and easy meal made from scratch.
Codfish is a white fish and cooks really well in a lot of different dishes, I will share a few more meal ideas for you to check out.
Traditional Newfoundland Beer Battered Cod
Creamed Codfish-from salted cod
Traditional Newfoundland Pan Fried Cod Fillets
Please continue on to our recipe and I will share with you our two cookbooks link if you wish to check them out....
https://www.bonitaskitchen.com/cookbook
Ingredients
- Cod fillets - 2 full pieces
- Butter - 3 tbsps
- Olive oil - 1 tbsp
- Flour - 6 tbsps
- Shredded Chedder Cheese - 1 cup
- Onion - 1 medium
- Sea salt - Pinch
- Black pepper - Pinch
- Fresh herbs - Pinch
- Milk - 2 cups
- Green onion - 1 tbsp
Instructions
Prep-time 20 Min. Cooking time 25 Min.
Method:
Preheat oven to 350°F then grease a 9 x 9 inch pan or 6 small serving dishes. Start the boil on 4 cups of water with a pinch of sea salt, add your cod fillets, let boil for about 5 to 10 minutes, then drain.
In a medium saucepan, melt 3 tbsp of butter and 1 tbsp olive oil then add 1 medium chopped onion and let it fry until soft.
Remove saucepan from heat, add your 6 tbsp of flour and 2 cups of milk, return to heat and continue cooking until your sauce has thickened then season with sea salt and freshly grated black pepper. Add more milk or liquid from the cooked cod if needed.
Return to your boiled cod, put cod in dish flake apart, remove any hidden bones, then equally portion your cod into 6 small individual baking dishes or one 9 x 9 pan, pour your sauce over each one and mix it through.
Top with shredded cheese of your choice and a pinch of sea salt and freshly grated pepper, bake in a 350°F oven for 20 minutes or until golden brown.
When done, remove from the heat top with some green onion and fresh herbs.
Serve with steamed rice or baby spuds.
Bonita’s Tips:
Have water boiled first and then add cod it only needs to be part cooked.
Remove any hidden bones before adding it to this dish.
You can add cheese to the mixture and then top with bread crumbs to bake. Optional?
Allergens
If you are looking for something delicious to make for supper tonight this is a wonderful meal to make for you and your family.
So lovely!
Cod fish is the most cooked fish here in Newfoundland and Labrador.
Codfish have been mostly deep fried or pan fried, but it’s always nice to be able to make more delicious dishes with this white fish.
Cod au gratin is made so many different ways by many people, but this is the way I remember having it growing up in a small community here in Newfoundland and Labrador.
My Dad was the gourmet cook in our house hold and my Mom would make all the old fashion meals that required not many ingredients to make, but was equally delicious.
Anyway you cook codfish, I’m sure you will love it but again give this recipe a try and give me your feedback and what you liked or didn’t like about this meal.
This creamy sauce with big chunks of cod topped with cheese bake to perfection is like comfort food at its best.
Plus it’s fast a easy to make and can be prepared the night before so when you get off work all you need to do is pop it in a preheated 350°F oven for 20 to 25 minutes.
Serve this cod meal on its own or with a bowl of steamed rice, whatever side dish you make it will be prefect and your family will think they are eating out at a gourmet restaurant. Make single servings or one big casserole dish full of this delicious mouth watering meal.
Enjoy Bonita, RMHussey Productions and Team!
After seeing “Come From Away” I had to try cod au gratin. This was incredibly easy and so delicious! I really want to visit Newfoundland now. Thank you very much! (I’m in NYC by the way.)
Hi John: I’m so glad you found my website and made this delicious Cod au Gratin. I have many more Traditional Newfoundland Recipes on this website you can make, many cod recipes as well. Newfoundland is a beautiful Province to visit lots of culture and delicious cultural food you can try. The sites and scenes are spectacular and the smell of our salt water air is second to none, you will definitely enjoy your visit. My favourite months of the year is August to December, because it’s the dry season not much rain. Please share any of my recipes with your family and friends so they to can get to enjoy our cultural foods. Thank you once again for your message, Bonita
Hi Bonita, My Favorite Cod au gratin recipe.
So tasty. Only thing I would say is don’t boil the cod for more then 5 minutes as You don’t want to overcook the fish. I’ve used your recipe several times to rave reviews.
Thanks for the recipe and Video.
Hi Stu, Thank you for your message and for stopping by, I’m so glad you and your family enjoyed our cod au gratin meal. I agree you don’t need to over cook the codfish, it will cook more in with the cheese sauce. This is our comfort food meal and a nice bowl of steamed rice. Thank you once again for your message and don’t forget to check out more of our codfish recipes here and on youtube and we post a NEW video and recipe every Sunday.
Have a lovely week and thank you
Bonita
Hi Bonita
Just made this tonight, so easy and delicious! I am a Newfoundlander but this is my first time making this dish!
Thank you
Robin de Verteuil
PS I met you in Florida at Dennis’s house
Hi Robin: Thank you so much for your message and I’m so glad you made this dish, this cod au gratin recipe is so delicious and simple to make. I remember meeting you at Dennis, maybe we will see you again in the spring. Thanks Bonita
Bonita,
Thanks so much for the cod au gratin recipe. I live in New Orleans and every year our church hosts wonderful volunteers from Newfoundland. I am also a lover of cold water fish, especially cod.
Thanks, Jerrie from New Orleans
Hi Jerrie: Thank you for your lovely message and I’m glad you enjoyed this recipe and video. I’m glad you enjoy cod that is one of our favourite cold water fish too. Thank you once again and have a Happy New Year. Bonita
Bonita
I was watching the travel channel and they were showing New Foundland, I watched as they made the cod au gratin and it looked like they steamed the fish in stead of poaching, they also showed signs stew. I felt a little attached due to a lot of the peel had an Irsh Borg, my mother was born in Ireland, I live in New York, out on long island.
Hi Joseph: Thank you so much for your message and for visiting my website, I’m glad you shared this information with me. Most Newfoundlanders got a Irish back ground, our ancestry back ground. Steaming or boiling your cod first for a little bit is only to part cook it, and then having a creamy sauce over it then baked. This meal is made so many ways, I guess its all to do with your preference. Newfoundland looks a lot like Ireland the land scape and the salt water, big cliffs and mountains. Thank you so much for your message. Have a lovely day. Bonita
As a Newfoundlander, the pressure was on to produce a solid Cod au Gratin for the folks on Good Friday. This recipe delivered!! Super simple and easy to follow. The results were outstanding!! Well done 🙂
Hi Keith: You are very welcome and thank you for letting me know and for enjoying my recipes. I’m glad to help and have a wonderful Easter weekend. Bonita
Just made this and it was ABSOLUTELY delicious. 10/10 would recommend to a friend. ☺️
Hi Ashley: Thank you so much for your lovely message and for the amazing recommendation, I’m so glad you enjoy it. Cod au Gratin is comfort food to me and I have another lovely recipe on here for Seafood Chowder made with cod and it was just published in the East Coast Living Magazine in the December issue. If you like to check it out, and have a wonderful day. Bonita
Hi Bonita . I hope you are still enjoying sunny Florida. I made your Cod au Gratin yesterday for my family and everyone loved it. I will be making it more often. Delicious. Hope to see you next spring in sunny St Petes.
Hi Wanda: Thank you so much for your message and for making our cod au gratin recipe, yes we are still here and it hot. Raymond loves every minute of it but its to hot for me. 🙂 This is a lovely recipe and so easy to make, I’m glad you enjoyed it. See you next spring 🙂 Bonita
Looks yummy! I’m planning to make it tonight. Can it be frozen after it is cooked?
Hi Liz: Thank you for your message and for stopping by, you can freeze it after its cooked and cooled to room temp. Put in a freezer container until you are ready to have it. Enjoy to the fullest 🙂 Bonita
Hi Bonita. Just tried your Cod au Gratin dish, yesterday for supper. Easy to make. Absolutely delicious! You do an awesome job delivering your videos. Down to earth. I feel like , I’m in the kitchen with you. I will be trying many more of your recipes. Raymond is always there to ask the questions for us. Thanks, again. From this rock in the Atlantic, your recipes ROCK!
Oh my that is wonderful, thank you so much for stopping by. We are so glad you enjoyed our recipe for Cod au Gratin, this is comfort food at its best. Raymond loves to ask questions on behalf of our viewers to help deliver the message to our viewers. God bless and stop by anytime…..ENJOY Bonita