Newfoundland Cod au Gratin with Béchamel
A rich and creamy baked cod dish from Newfoundland, featuring flaky cod fillets in a luscious béchamel sauce, topped with a golden, cheesy crust.
🧂 Ingredients
- 600 g Cod fillets(fresh or frozen, thawed)
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 3 cups Milk(warmed)
- 1 cup Cheddar cheese(shredded, divided)
- 1/4 tsp Nutmeg(freshly grated)
- to taste Salt
- to taste White pepper
- 1/4 cup Breadcrumbs(optional, for topping)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
⏱️ 5 minutes - 2
Place the cod fillets in the prepared baking dish. Season lightly with salt and white pepper.
💡 Tip: If using frozen cod, ensure it is fully thawed and patted dry. - 3
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
⏱️ 3 minutes - 4
Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
💡 Tip: Warming the milk helps prevent lumps. - 5
Remove sauce from heat. Stir in 3/4 cup of the shredded cheddar cheese, nutmeg, salt, and white pepper until the cheese is melted and the sauce is smooth.
💡 Tip: Taste and adjust seasoning as needed. - 6
Pour the béchamel sauce evenly over the cod fillets in the baking dish.
💡 Tip: Ensure the sauce covers the fish completely. - 7
Sprinkle the remaining 1/4 cup of cheddar cheese and breadcrumbs (if using) over the top.
💡 Tip: Breadcrumbs add an extra crispy texture. - 8
Bake for 25-30 minutes, or until the cod is cooked through and flakes easily with a fork, and the topping is golden brown and bubbly.
⏱️ 30 minutes - 9
Let stand for a few minutes before serving.
💡 Tip: Serve hot with a side of boiled potatoes or a simple green salad.
💡 Pro Tips
- ✓Using fresh cod will yield the best results.
- ✓Don't overcook the cod; it will continue to cook in the oven.
- ✓A pinch of cayenne pepper can add a subtle warmth to the sauce.
🔄 Variations
- Add cooked shrimp or crab meat to the sauce for a seafood medley.
- Incorporate finely chopped chives or parsley into the béchamel.
- Use a mix of cheeses, such as Gruyère or Monterey Jack, for the topping.