Cod au Gratin

Cod au Gratin

Cod au Gratin

Serves: 4 Time: 1 hour

3 Tablespoons butter (divided)

1 cup diced yellow onion or leeks

2 cups fish or vegetable stock or water

1 cup peeled and diced Yukon Gold potatoes, about 1 potato

½ can artichokes, drained (use the other half to top a pizza or add it to a lasagna or omelette) OR 1 cup diced fennel

Salt and freshly ground pepper

1 Tablespoon olive oil

2 lbs (1 kg) cod fillets cut into 2-inch pieces

1/2 cup grated Comte (or Swiss, Cheddar, Gruyere) cheese, grated

1/4 cup toasted breadcrumbs

Preheat oven to 350℉.

Melt 1 Tablespoon of  butter in a saucepan over medium heat, stir in the onion and cook until translucent. 

Add the stock or water and potatoes to the pot and bring to a boil (If using fennel, add it with the potatoes). Reduce the heat and simmer uncovered for 10 to 12 minutes or until the potatoes are tender. Transfer and purée in a blender until smooth, adding liquid as needed to make the the consistency of a thick soup. Season with salt and pepper. Reserve.

Heat the remaining butter and the olive oil in a skillet over medium-high heat. Add the cod pieces and sear on both sides, about 2 minutes for each side. Tip: Do this in a few batches, leaving lots of room between each piece of fish. If you crowd them, they’ll steam, not sear. Transfer the cooked pieces to a gratin dish. Place the artichokes (quartered) throughout the dish. Cover with the potato onion purée and sprinkle with the cheese and then the breadcrumbs. Bake for about 20 minutes or until the sauce is bubbling and the fish is hot. Note: I finished the dish under the broiler for a few moments.

Enjoy with a fresh salad, steamed green vegetable and crusty piece of bread.


    1. Karen Anderson

      Thank you! It was easy and tasty. Though I think the fennel is lighter and better tasting than artichokes. I’d go that way if you are going to make it. But, given our current COVID19 Stay at Home policy, I did the best I could with what I had. Take care, Karen

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