the sauce for this is really good.. I guess i used the wrong fish for this... I had some white fish and thought it would be ok with that too..but i think it was just the fish that i didn´t like.. but it´s not what matters.. the idea was good.

This is a great recipe! The only changes I made were adding garlic and frozen peas to the sauce and increased my baking time by seven minutes than recommended (although I think that was because of my oven). My husband loved it as well and says he would love to have it again! Thanks so much!

As others have stated, this is an excellent, easy recipe to embellish on. I cut it in half to feed 2 (using a smaller casserole, of course), and followed the instructions as they are, except for adding a few things along the way: I put about 1 tablespoon of lemon juice into the boiling water, to cut any fishy aroma as it cooked. In addition to salt and pepper, I added a little bit of garlic powder, some dried, minced onion, and a dash of dry sherry to the cream sauce before I poured it over the fish. It came out very rich and tasty, and I served it with a little rice and asparagus. My husband, who is hard to please when it comes to fish, thought it was good enough to have again, so this is definitely going in my recipe box.

A few tweaks and this was outrageously delicious. I used butter rather than margarine. I added 1 tsp each of garlic powder, mustard powder and Old Bay Seasoning to the roux. I skipped the extra step of boiling the fish and just put it straight in the pan. I layered - fish chunks, then sauce, then cheese and then repeated once. I also used Nile Perch instead of cod - I think any thick fillet can work. This was a huge hit with the whole family.

You don't need to cook the cod prior to placing in the dish. We cut the whole cod fillets into cubes and layer them in individual serving dishes. This gives the dish a meatier and moister feel in the mouth. I find the flaked recipes very dry. You can also replace half the amount of cheese with breadcrumbs and sprinkle the cheese and crumbs together on top of the fish and sauce.

Excellent base recipe. This was delicious! I broiled the fish with some garlic powder and old bay, then made the roux with 1 TBS less flour and added the following spices: dry mustard, Old Bay, Pepper, garlic powder, and a bit of poultry seasoning. I didn't layer - just flaked it up a bit in a shallow layer then added a layer of swiss and a bit of cheddar.

Great recipe, I used bread crumbs to make a crisp top.

All 3 of my kids liked this dish, even though they don't usually eat fish without complaining.

Great recipe! I used ground mustard, too. I also put the fish over some baked brown rice. The recipe for that is titled "oven Brown Rice." These were really just healthy and great recipes. Thanks!

SO GOOD! From a fellow Newfoundlander. Thanks

Simple and delicious, hubby raved about this and the kids couldn't get enough.

Loved it. It's an easy and quick recipe. Yes, it can be a little bland for those who like a lot of 'kick', but it's the type of recipe that allows for extra 'spices' to be added. It's definitely a good alternative to serving cod (apart from fish 'n' chips, i.e.!!) :O)

This is a very nice EASY recipe to do. I also took others advice and added a few more spices, and layered the cheese into the cod and sauce. I also added some sun-dried tomatoes. Everyone in my family loved it, and took seconds! I would advise serving it with rice, or garlic toast to sop up some of the sauce.

I really liked this. It was easy to make. I only made half a batch, after reading some of the other reviews, I added 1 tsp. Old Bay, 1/2 tsp. Tony's, and 1/4 tsp. Garlic Powder in with the flour. I also layered the sauce and cheese. Definately will make again. Thank you.

This was delicious!! I couldn't find cod though, so I used tilapia, and I added little shrimp. I also ate it with rice. It was so creamy and cheesy, there is no doubt that I will be making this again!

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 :)

Pretty decent, lacks a bit of taste, but a good meal for white fish. This I'd make once in a while.

This was just okay for me. Pretty tasteless.

YUM!!! As a fellow newfoundlander, I love and grew up on this recipe. I did not use salt cod, so I made sure to add lots of salt and pepper. Also, traditionally, this recipe is served with boiled potatoes , which is a wonderful with the extra cheese sauce on it.

All the family enjoyed this tasty meal was a hit and real easy to make.