Cheesy cod gratin
This is my take on “Fish Friday” — tender cod fillets baked in a tomatoey vegetable sauce and topped with plenty of grated cheese, and it’s absolutely delicious.
This cheesy cod gratin is the kind of cosy, comforting dinner that feels like a real treat but is surprisingly simple to make. The cod flakes beautifully, the sauce is rich without being heavy, and the cheesy topping turns golden and bubbling in the oven, adding just the right amount of comfort. It’s perfect for an easy weeknight meal..
What goes well alongside this dish?
I love serving roasted garlic new potatoes alongside this cheesy cod gratin, as the two make such a perfect combination.
Cheesy cod gratin
Ingredients
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 400 g tin canned chopped tomatoes
- ½ tsp dried oregano
- 1 tsp dried basil
- 4 tbsp plain flour
- salt and pepper
- 100 g mushrooms, thinly sliced
- 2 courgettes, sliced
- 4 cod fillets
- 25 g parmesan cheese
- 75 g cheddar cheese
Instructions
- Heat half the oil in a saucepan. Add the onion and cook for 4mins, or until softened. Stir in the tomatoes, oregano, basil, seasoning and mix well.
- Bring mixture to the boil. Reduce heat and simmer for 5mins.
- Stir in mushrooms and courgettes. Cook, stirring occasionally for 10mins. Preheat grill – if using fresh cod (frozen cod see tip).
- Meanwhile, season flour with salt and pepper, toss fish in flour and coat. Heat remaining oil in large frying pan. Fry fish for 5mins on each side, until golden.
- Add the mixture to the bottom of the dish, place the fish on top, cover with the cheeses and grill until topping is golden and serve.
Top tip
- If using frozen cod fillets, miss step 4, add the fish to the top of the mixture, season and place in the oven for approx. 15mins, then top with the cheeses and return to the oven for a further 10 mins until the fish is cooked through.