Entree: Canada – Atlantic Canada – Cod au Gratin (Baked Atlantic cod in a creamy cheese sauce topped with breadcrumbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 1 tbsp (14 g) unsalted butter for preparing dish
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (113 g) sharp cheddar cheese, grated
- 1/2 cup (50 g) Parmesan cheese, grated
- 1/3 cup (40 g) plain breadcrumbs
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/8 tsp (0.25 g) ground nutmeg (optional)
- 2 tbsp (28 g) melted butter (for breadcrumb topping)
- Lemon wedges for serving

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x9-inch (23x23 cm) baking dish with 1 tbsp (14 g) butter.
2. Pat cod fillets dry and season lightly with salt and pepper. Arrange fillets in the prepared baking dish in a single layer.
3. In a medium saucepan over medium heat, melt 2 tbsp (28 g) butter. Whisk in 2 tbsp (16 g) flour and cook 1 minute to form a roux.
4. Gradually whisk in 1 1/2 cups (360 ml) milk and 1/2 cup (120 ml) cream until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
5. Remove sauce from heat and stir in 1 cup (113 g) grated cheddar, 1/2 cup (50 g) Parmesan, 2 tbsp (30 ml) Dijon mustard, 2 tbsp (30 ml) lemon juice, 2 tbsp (8 g) chopped parsley, nutmeg (if using), and additional salt and pepper to taste.
6. Pour the cheese sauce evenly over the cod fillets, covering them completely.
7. In a small bowl, combine 1/3 cup (40 g) breadcrumbs with 2 tbsp (28 g) melted butter; sprinkle the mixture evenly over the sauced fillets.
8. Bake uncovered in the preheated oven for 20–25 minutes, until the fish is opaque and flakes easily and the topping is golden. If needed, broil for 1–2 minutes to brown the top.
9. Let rest 5 minutes, garnish with extra chopped parsley and lemon wedges, and serve hot.