Cod au Gratin Recipe -
Cod au Gratin Recipe
  • READY IN 45 mins

Cod au Gratin

Recipe by  

"If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
  2. Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
  3. Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
  4. Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2006

This was a really nice, homey dish for a cold night. I'm not sure it would still be traditional au Gratin, but I think next time I'll layer some cheese between the fish and sauce, for more melty goodness and less of a bubbly skin on top (which is still delicious, lol). While this recipe doesn't have the complexity and layers of flavor that other, more gourmet-types do with scores of herbs, peppers, etc., I feel it's really unfair for people to mark down this recipe and claim it's tasteless because of that. If you want to go ahead and doll the recipe up that's fine, but it's unfair to the submitter to dock stars or whatnot because of that. Thank you for sharing :)

Most Helpful Critical Review
Nov 12, 2003

This recipe looked and smelled great, but my husband and I were less than thrilled with the taste. It seemed a bit bland. Maybe some extra spices would help.

Nov 14, 2003

This dish is simply awesome. I adjusted the seaoning a little based upon other reviews. For seasoning I used 1/4 tsp. black pepper, 1/4 tsp. garlic, 1/4 tsp. dry mustard and 1/2 tsp. salt.

Nov 11, 2003

As a Newfoundlander, I have to say that this is definitely the best Cod Au Gratin recipe out there! My husband's grandmother makes a very similar dish, and the taste always reminds of home! A layer of buttered bread crumbs will provide a nice alternative or addition to the cheese. But this recipe is great without it. Thanks for sharing!

Nov 12, 2003

I agree with the other reviews. I used the recipe as is...except I added about 2 cups of sharp cheddar cheese. I layed the cheese alternatly with the fish. I also added some garlic powder and two tablesoons of dried parsley. My husband LOVED it. The kids (ages 2 & 3) also loved it.

Nov 12, 2003

I took a few liberties with this recipe, but the end result was pretty good. I didn't boil the fish, but rather fried it in a pan to start. Since some of the other reviews said it was bland, I used olive oil and garlic to fry it, and added some allspice on the tops during the frying. Also, with the sauce, I added some cheese to give it a better taste, poured that over the fish, and used cheddar and a bit of swiss on the top, then put the whole thing in the broiler until the cheese browned. The results were pretty good, and I think I'd make it again.

Nov 14, 2003

Had this last night - everyone really liked it. I followed a reviewer's suggestion to fry the fish in olive oil and garlic before putting in the pan, which put a nice flavor in it and then I topped with small amount of mozzarello and cheddar cheeses. However, I think the next time I make it I'll try putting the garlic (and possible some cayenne) into the sauce and boil the fish as per recipe to cut down on calories. I also think this would be good if topped with buttered bread crumbs.

Nov 22, 2008

I really like this recipe - it is just the way my mother makes it as well (and I'm a Newfoundlandler so we know our Cod au Gratin). The only difference we have with our recipe is that we add bread crumbs to the top (this prevents the icky bubbly cheese crust and keeps the cheese gooey). I see that some people are calling this recipe "bland" but this is how it is traditionally done. Newfoundland food is mostly seasoned with salt and thats about it - not every region's food is hot and spicy!


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 39.1 g
  • 78%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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