{"id":30732,"date":"2023-03-21T14:50:26","date_gmt":"2023-03-21T18:50:26","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30732"},"modified":"2025-01-10T08:49:38","modified_gmt":"2025-01-10T13:49:38","slug":"gluten-free-cod-au-gratin","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-cod-au-gratin\/","title":{"rendered":"Cod Au Gratin"},"content":{"rendered":"

Cod au Gratin is a classic dish on the east coast of Canada, & one of my favourite traditional Newfoundland recipes. This one is gluten free!<\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on January 28, 2012. It was transferred over to this blog - existing comments and all - on 3\/16\/2021, and updated on 3\/21\/2023.<\/i><\/p>\n

\"Two\t<\/p>\n

I love the maritime provinces, and spent several years living in the beautiful province of Newfoundland - and that\u2019s where I found the inspiration for what has become my favourite cod recipe.<\/p>\n

Cod au Gratin is a traditional Newfoundland dish, and it\u2019s one I indulged in every chance I got while living there. <\/p>\n

It\u2019s been a long time, but I can still tell you exactly where my first cheesy bite of cod occurred - Velma\u2019s Place, on Water St.<\/p>\n

The restaurant may not be around anymore, but the memories sure are - I can even picture the table I was at, location in the restaurant, and the view out onto the street. <\/p>\n

It was raining that evening, and that meal in that moment was just *perfect*. <\/p>\n

... and that was almost 25 years ago. I guess you could say it made an impression!<\/p><\/div>\n

\n

Homemade Cod Au Gratin<\/h4>\n

Anyway, generally speaking, the traditional recipe consists of cod, B\u00e9chamel sauce, and melted cheese \/ bread crumbs on top... but - of course - I started bastardizing it the first time I made it. <\/p>\n

Over time, the B\u00e9chamel sauce became a hearty cheese sauce. <\/p>\n

I've made this with dill, with asparagus, with bacon, and with other seafood involved. <\/p>\n

It's just one of those recipes that I make by \"feel\", and I've never written down measurements or anything as I've gone. Til now.<\/p>\n

I\u2019ve finally measured everything and come up with a single favourite recipe for making cod au gratin, and I actually follow it (at least loosely!) every time I make it, now.<\/p>\n

It doesn\u2019t take much time to make - a few minutes of prep, a quick sauce, then toss it in the oven.<\/p>\n

I usually make it in a square baking pan, but for an easy-yet-fancy dinner option, it also works well in ramekins, as pictured.<\/p>\n

Let\u2019s get to it..<\/p>\n

Need a low carb version of this recipe? Check out my Keto Cod au Gratin<\/a>!<\/i><\/div>\n

\"Two<\/p>\n

\n

Ingredients<\/h2>\n

This cod au gratin recipe mostly uses simple ingredients, you should be able to find them - or substitutes - in most larger grocery stores.<\/p>\n

Some notes for you:<\/p>\n

Cod Fish<\/h4>\n

Generally, I like to use cod loins when I can get them, but cod fillets work as well. <\/p>\n

I just prefer the nice big chunks of cod that I get from the loins, over the thinner pieces that come from fish fillets.<\/p>\n

You can use fresh cod or frozen, just be sure to thaw and thoroughly drain the fish, when using frozen.<\/p>\n

No cod? No problem - you can make this recipe with your favourite white fish - just be sure it\u2019s boneless!<\/p><\/div>\n

\n

Potato Chips<\/h4>\n

I like to crumble up a small bag of plain potato chips for the crusty topping, but crumbled corn chips or pork rinds also work.<\/p>\n

If you\u2019d like to use bread crumbs, Panko Crumbs<\/a>, or even Gluten Free Panko Bread Crumbs<\/a>, just toss them with a little olive oil or melted butter, before scattering them over the cheese.<\/p>\n

Dry White Wine<\/h4>\n

The alcohol cooks off in the sauce, but if you\u2019d like to skip the wine entirely, use the same amount of chicken broth, vegetable broth, or seafood stock.<\/p>\n

When I use broth instead of wine, I\u2019ll usually add a good squeeze of lemon juice, just to boost the acidity a little and brighten the flavour a bit.<\/p><\/div>\n

\n

Summer Savory<\/h4>\n

Summer Savoury<\/a> is an herb that\u2019s popular in certain regions of Canada - especially in Newfoundland. <\/p>\n

You may have seen it in some of my recipes, it\u2019s a nice addition to things like Tourtiere<\/a>, French Canadian Pea Soup<\/a>, Cod Cheeks & Dressing<\/a>,Hearty Beef Stew<\/a> (and my Keto Beef Stew<\/a>!), Replica Swiss Chalet Sauce<\/a> and my Creamy Chicken Wild Rice Soup<\/a>.<\/p>\n

It\u2019s a great herb, and it\u2019s a big part of what gives this dish its iconic flavour.<\/p>\n

IMHO Mt Scio brand is the best. In Canada, you can sometimes find it at Sobeys, and usually find it in Newfoundland shops across the country.<\/p>\n

Barring that, I think Penzey\u2019s sells it, and you can usually find Summer Savory<\/a> on Amazon.<\/div>\n

\n

Corn Starch<\/h4>\n

I\u2019ll usually use Corn Starch<\/a> , but Potato Starch<\/a> is a good substitute - use the same amount.<\/p>\n

Everything Else<\/h4>\n

Cheddar Cheese
\nParmesan Cheese
\nSmall Onion
\nButter
\nGarlic Cloves
\nDijon Mustard
\nSalt & ground black pepper<\/p>\n

... I just don\u2019t really have anything else to add, for these last few ingredients!<\/p><\/div>\n

\n

Cod au Gratin Variations<\/h4>\n

This is a good base cod au gratin recipe- there's a lot more going on in it than the basic, traditional recipe - but that's how I like it.\t<\/p>\n

My version of cod au gratin uses a lot of my favorite flavors to combine with fish - wine, mustard, garlic, onions, savoury. <\/p>\n

That said, there are all kinds of different ways to personalize it to your own tastes - Part of what makes this such a great recipe is how customizable it is. <\/p>\n

Feel free to add or substitute items as you like! A few suggestions:<\/p>\n

Use dried Dill Weed<\/a>, or Dried Thyme<\/a> instead of savoury. <\/p>\n

Add some more seasonings if you like. White pepper, Onion Powder<\/a>, Garlic Powder<\/a>, lemon zest, etc.<\/p>\n

Add some veggies and convince yourself it's healthy! (I like asparagus or broccoli). <\/p>\n

Change the cheese. Provolone, gouda, or Monterey Jack are other good options, for example.<\/p>\n

Garnish with some fresh parsley or green onion if you like.<\/p>\n

Just have fun with it!<\/p><\/div>\n

\"Close<\/p>\n

\n

How to Make Cod Au Gratin<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven to 350 degrees F (180 C). <\/p>\n

Cut fresh cod into 1\" pieces, arrange as a single layer in an 8x8\" baking dish. <\/p>\n

Alternately, you can divide them between 4-6 individual ramekins. Set aside.<\/p>\n

Note: If you\u2019re using frozen cod, it\u2019s easiest to cut when still partially frozen. <\/p>\n

I\u2019ll chop it and put it in the pan - or a large bowl - to continue thawing. Once thawed, drain off the water, blot dry with a paper towel, and continue from there.<\/i><\/div>\n

\"A

The amount of water that comes off frozen cod is WILD. I'll usually use a little bit more fish when using frozen, to make up for it.<\/p><\/div>\n

In a medium saucepan, melt butter over medium heat. Add onion and garlic and cook - stirring frequently - until onions are tender and translucent. <\/p>\n

Measure cornstarch or potato starch into the pot, cook for another minute, stirring frequently. <\/p>\n

Add Dijon, whisking until well incorporated.<\/p><\/div>\n

\"A<\/p>\n

Carefully add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. <\/p>\n

Add milk, once again whisking until smooth. Heat until mixture starts to thicken.<\/p>\n

Once sauce mixture starts to thicken, turn heat down to medium-low heat. Add half of the Parmesan and a small handful of the cheddar to the white sauce, stirring until thick, melted, and smooth. <\/p>\n

Season with summer savory, salt and pepper, to taste.<\/p><\/div>\n

\"A<\/p>\n

Pour sauce over fish, stirring to coat and distribute evenly.<\/p>\n

Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan. <\/p>\n

Spread crumbled potato chips on top.<\/p><\/div>\n

\"A<\/p>\n

Bake \u2013 uncovered- in the 350 F oven for about 35 (individual ramekins) - 50 minutes (8x8 pan), or until fish flakes easily, and sauce is bubbly, and the top is golden brown.<\/p>\n

Serve hot.<\/p>\n

Leftovers<\/h4>\n

Leftovers can be kept in an airtight container in the fridge for 3 days or so.<\/p>\n

Best reheated in the microwave.<\/p><\/div>\n

\"Two<\/p>\n

\n

More Gluten Free Seafood & Fish Recipes<\/h2>\n

Looking for more tasty, gluten-free recipes for seafood? I've got you covered!<\/p>\n

Ahi Tuna Crudo<\/a>
\nGluten Free Crab Cakes<\/a>
\nGluten-Free Fish Fingers & Custard<\/a>
\nGluten Free Seafood Crepes<\/a>
\nGluten-Free Fish & Chips<\/a>
\nHoney Ginger Shrimp salad<\/a>
\nGluten Free Tempura<\/a>
\nAhi Tuna Nachos<\/a>
\nBasic Seafood Risotto<\/a>
\nSushi Bake<\/a>
\nLow Country Boil<\/a>
\nCashew Crusted Halibut with Mango Salsa<\/a>
\nAlmond Crusted Halibut with Lemon Dill Sauce<\/a>
\nCurried Shrimp Spring Rolls<\/a>
\nSpicy Tuna Maki Rolls<\/a>
\nPepper Crusted Tuna with Wasabi Cream Sauce<\/a>
\nSeafood Mousse<\/a>
\nTuna Mango Poke<\/a>
\nChicken, Shrimp, & Sausage Jambalaya<\/a>
\nKeto Jambalaya<\/a>
\nKeto Fish Cakes<\/a>
\nSeared Tuna Salad<\/a>
\nSmoked Salmon Canapes<\/a>
\nChirashi Bowls<\/a>
\nSpinach Feta Salmon Pinwheels<\/a>
\nHot Smoked Sockeye Salmon<\/a>
\nKeto Coconut Shrimp<\/a>
\nGluten Free Coconut Shrimp<\/a>\n<\/div>\n

\"Two<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"Close<\/p>\n

<\/div>
\n\t
\"Two<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
4.96<\/span> from 44<\/span> votes<\/div><\/div>\n<\/div>\n

Traditional Newfoundland Cod Au Gratin [Gluten Free]<\/h2>\n
<\/div>\n
Cod au Gratin is a classic dish on the east coast of Canada, & one of my favourite traditional Newfoundland recipes. This one is gluten free!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Canadian, Maritime Canada, Newfoundland, Seafood<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>358<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n

Equipment<\/h3>