Baked cod au gratin

Name: Baked cod au gratin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Cod fillet 1.1 lbs; Potatoes 2.2 lbs; Cherry tomatoes 4.2 oz; Powdered sugar 1 spoonful; Extra virgin olive oil to taste; Oregano to taste; Fine salt to taste; Breadcrumbs ¾ cup; Capers 4 tsp; Anchovies in oil 2; Chives to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Baked cod au gratin is really one of those go-to Italian dishes. You know, when you want something tender, crispy, and full of Mediterranean goodness. Down in southern Italy—especially along the coast—they whip this up with fresh cod fillets, seasoned breadcrumbs, and extras like capers and anchovies. Super tasty. The whole thing goes into a pan with sliced potatoes and cherry tomatoes, so it feels special but is pretty simple. A drizzle of olive oil—really helps—gets everything golden and bubbling on top, while keeping the inside moist and flaky.

What sets this cod au gratin recipe apart is how fast you can throw it together—no fancy prep here—and hardly any cleanup. It’s really a blend of flavors that shows off the Italian coast. Perfect.

This dish gives you that crispy top without all the fuss. And look, it stays light enough for a weeknight or when friends are over. Folks in the Mediterranean love this stuff because it’s tasty and pretty healthy, using simple ingredients that let the fish shine. Adding capers and anchovies to the breadcrumb crust? It gives a nice salty edge, while the potatoes soak up all the flavors—soft and tasty.

Whether you’re after a baked cod recipe that feels easy or a more traditional cod au gratin, this one really comes through. The mix of veggies and fish makes it a family favorite, and the fact that you just toss it all in one pan? Super low stress. For sure. Some even call it a kind of cod gratin casserole, but the Italian way keeps things light and a bit rustic, skipping the creamy sauce you find elsewhere.

Honestly, all you need is a few fresh ingredients and a little time, and you end up with a dish that’s tender inside, crunchy on top, and full of real Mediterranean vibes. So so good. And you can't go wrong with it.

INGREDIENTS

Cod fillet 1.1 lbs (500 g)

Potatoes 2.2 lbs (1 kg)

for the cherry tomatoes: Cherry tomatoes 4.2 oz (120 g); Powdered sugar 1 spoonful; Extra virgin olive oil to taste; Oregano to taste; Fine salt to taste

for the breading: Breadcrumbs ¾ cup (100 g); Capers 4 tsp (20 g); Anchovies in oil 2; Chives to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Baked cod au gratin

To prepare the baked cod gratin, first pour the breadcrumbs 1, capers 2, and well-drained anchovies 3 into a mixer.

Add also the chopped chives 4, a pinch of salt 5, a grind of pepper, and blend everything 6.

Set the breading aside and move on to the potatoes: peel and cut them first in half 7 and then into cubes 8. Wash and also halve the cherry tomatoes 9.

Transfer the cherry tomatoes to a bowl, season them with oil 10, powdered sugar 11, salt, and oregano 12.

Mix well 13. Now pass the cod in the breading 14 to coat all sides well 15.

Place it in a large baking dish (we used a 12x8 inch one) previously greased with a drizzle of oil 16, then distribute the potatoes 17 and cherry tomatoes with all their juice around it 18.

Season with another drizzle of oil 19 and bake at 374°F for about 45-50 minutes. Remove from the oven 20 and serve your baked cod gratin immediately 21!

Storage

The baked cod gratin can be stored in the refrigerator for a maximum of 1-2 days in an airtight container.

If you used all fresh ingredients, it can be frozen.