Recipe Rescue: Cod au Gratin

We think Newfoundland cuisine is some of the best there is, which is why we love putting our skills to the test by perfecting the classics.

With the appearance of warmer weather here on Fogo Island it may seem counter-intuitive to serve up this cozy favourite, however, we believe that comfort food knows no season! Packed with light, flaky fish, and tender vegetables, our Cod au Gratin is perfect at any time of year.

Serve up this special dish accompanied by some garlic bread and you are sure to wow the whole family.

For the Filling

  • 450g Cod, cut into 1-2 inch pieces
  • 450g Potatoes, diced
  • 200g Carrots, diced
  • 200g Turnip, diced
  • 200g Celery, fined diced
  • 100g Cheddar cheese, grated
  • 50g Breadcrumbs

For the Sauce

  • 50g Canola oil
  • 50g Butter
  • 200g Onion, finely diced
  • 25g Garlic, minced
  • 100 ml Buttermilk
  • 400 ml Whole milk
  • 45 ml Lemon juice
  • 50g All-purpose flour
  • 4g Savoury
  • 200g Cream cheese
  • 5g Kosher salt
  • pinch pepper

To Serve

  • Fresh parsley, chopped


Begin by making the sauce:

  1. Heat the oil and butter in a heavy-bottom sauce pan over medium-high heat, add onion and garlic, sweat until the onions become translucent, approximately 5 minutes. Do not allow the onions to brown as this will turn your sauce an unappealing colour.
  2. Add the flour to your onions and stir over the heat, allowing the pan to dry out.
  3. Once your pan is dry, add lemon juice and buttermilk, and stir until combined and thick.
  4. Slowly add the milk to your onion base, while stirring vigorously, being careful not to splash yourself.
  5. Turn your heat to low, then add the cream cheese and allow it to melt into the sauce, stirring occasionally.
  6. Season with salt and pepper to taste.


  1. Preheat oven to 400° F
  2. Bring a medium saucepot of water to the boil, and add a large knob of butter to the water.
  3. Boil each of the vegetables separately, until they are tender, but not too soft:
    • Potatoes + Turnip: 6-8 minutes
    • Carrots: 4 -5 minutes
    • Celery: 2 minutes
  4. Poach the cod in the buttered vegetable water for 2-3 minutes, then remove and drain.
  5. In the bottom of a large, oven-safe dish spread a little bit of the sauce, then top with the vegetables and fish. Finish by pouring the remaining sauce over the mixture and topping the dish with the grated cheddar cheese and the bread crumbs.
  6. Bake in a 400° F oven for 8-10 minutes until hot and bubbly.
  7. Let cool for a few minutes before sprinkling with fresh parsley and serving.

Share this post:

Closed for the Season

Reopening May 2024