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Baked Cod Dauphinois - Serves 4

Baked Cod Dauphinois

Alternatively, steam the fish for 15 minutes, then lay on buttered foil before baking in the preheated oven for 10 minutes. If the top of the cod dauphinois has not coloured then you can flash it under a preheated grill.

Jean-Christophe Novelli A tip from

Using turbot would create a more prestigious result, but it is more expensive and a little bit more technique is required, though it would be worth it, especially for a dinner party.


1. Preheat the oven to 180°C/Fan 160°C/Gas 4.

2. Using a 6cm diameter cutter, divide the gratin dauphinois into 4 portions. Place 3 basil leaves on top of each cod fillet.

3. Lay 1 slice of cheese over each portion of fish, followed by the dauphinois. Lightly press down so that the potato covers the fish evenly. Add the remaining slices of cheese and top each portion with 1 bay leaf.

4. Open out the caul fat and use it to cover each fish portion, creating a tight even parcel. Pat dry with kitchen paper to remove any excess moisture and season to taste.

5. Heat the olive oil in a heavy-based ovenproof pan. Add the fish and bake in the preheated oven for 20–25 minutes or until golden brown.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 1 quantity gratin dauphinois
  • 12 fresh basil leaves
  • 4 x 150g thick cod fillets
  • 8 slices Swiss cheese (Gruyère or Emmenthal)
  • 4 bay leaves
  • 70g caul fat (available from your butcher)
  • salt and freshly ground black pepper
  • 10ml olive oil

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes