By Gabby Peyton
While some culinarians might scoff at the idea of fish with cheese, Newfoundlanders love a good scoff of Cod au Gratin indeed (a scoff is a meal, in NL vernacular of course), and have been doing so for generations. So, get flaked and enjoy this meal.
Learn more about the history of Cod Au Gratin in this article: Classic Canadian Dishes Cod Au Gratin
Classic Canadian Dish: Cod Au Gratin with Crispy Breadcrumb Topping
This comforting Newfoundland and Labrador favourite stars cod, coddled by a cheesy creamy sauce. Cod Au Gratin can be the main event of a meal paired with some garlic bread and maybe a salad or served on top of mashed potatoes or rice.
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Servings: 4
Ingredients
- 1 1/2 lbs cod fillets (deboned and skinned)
- pinch salt
- 1 Tbsp canola oil
- 1 yellow onion peeled and diced
- 3 Tbsp butter plus 2 Tbsp for crispy breadcrumb topping
- 3 Tbsp flour
- 2 cups milk
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 tsp freshly ground black pepper plus more for topping
- 1 tsp dried oregano
- 1 cup breadcrumbs
- 1 cup Parmesan cheese grated
- 2 cups cheddar cheese grated
Instructions
- Preheat the oven to 375°F (190°C).
- Cut cod into bite-sized chunks and place in a casserole dish and season with a little salt. (Note: If using frozen cod, make sure to thaw completely and pat dry with a paper towel to remove excess moisture.)
- In a saucepan, heat canola oil on medium heat, add the onion and cook until just softened around 5 minutes.
- Add the 3 Tbsp (45 mL) of butter to the onion and melt, add 3 Tbsp (45 mL) of flour to make the roux. Slowly add 2 cups (500 mL) of milk to thicken and make a sauce.
- Once thickened, add 1/2 tsp (2 mL) salt, lemon zest, 1/2 tsp (2 mL) pepper and 1/2 tsp (2 mL) oregano and stir to combine. Then add 1/2 cup (125 mL) of the grated parmesan and 1/2 cup (125 mL) of cheddar cheese. Mix.
- Pour sauce over the cod and make sure it’s fully coated.
- To make crispy breadcrumb topping: melt 2 Tbsp (30 mL) butter in the microwave. In a medium bowl, add melted butter to breadcrumbs, then stir in half the remaining cheeses (about 1 cup/250 mL).
- Use remaining 1 cup (250 mL) of cheeses to cover the cod and sauce. Top with breadcrumb mixture and sprinkle with more black pepper and 1/2 tsp (2 mL) of oregano.
- Bake for 40 minutes or until brown and bubbly.
- Let cool for at least 20 minutes to set before serving. Can be served on its own with lemon wedges or on top of potatoes or rice.
Nutrition Facts
Classic Canadian Dish: Cod Au Gratin with Crispy Breadcrumb Topping
Amount per Serving
Calories
830
% Daily Value*
Fat
49
g
75
%
Saturated Fat
26
g
163
%
Cholesterol
185
mg
62
%
Sodium
1760
mg
77
%
Potassium
610
mg
17
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
61
g
122
%
* Percent Daily Values are based on a 2000 calorie diet.
Tuscan Short Ribs with Farro Pilaf
Even though I have yet to visit Canada as of writing (I intend to one of these days), I have nestled a tradition for Canada Day in the past few years. Among this tradition is to find a recipe that represents the cuisine to cook at home, and I am stubborn enough to get the right one to gel. After my parents rejected the first proposal, it was onto further searching and I landed on this recipe – and what a good find.
I have a fair few recipes under my belt, and I am still looking to expand my repertoire. Seafood is one that I have not had much experience with, so it was a welcome challenge. My parents found some blue grenadier in place of cod, being close enough to cod to substitute. Additionally, for Canada Day, I was not sure if I was going to be doing farm work that day or not, so I had this meal (and a Nanaimo Bar) all ready at the helm to merely go in the oven before too long.
Adding onto that, I invited a neighbour couple over to the apartment to try out my cooking. Let’s just say it was a rousing success. Generally, the meals I cook are often heavy and spicy, Subtley and slight flavours are not what I am known for, but I do adapt and try out various scenes. This has merely added to the reputation. The fish was tasty, the cheese did not gel too badly with the fish, and it was a generally pleasant meal to be had. Plus, tI went the extra mile and cooked the butter-breadcrumb topping on the stove.
This was one of those meals that simply worked in its simplicity and lack of pretense. I could only imagine how it would go in such cold Newfie weather. Basically, it is another good meal to pull at at short notice.
Highly recommended.