Red Snapper Dill Divan

Kitchen Tested
  • Yield 4 servings

The fabulous cheesy dill sauce makes this one dish to remember.


5 cups broccoli florets
1/2 cup water
1 1/2 pounds red snapper fillets (or any other firm-textured fish fillets)
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/3 cup shredded reduced-fat Cheddar cheese
1 teaspoon dried dillweed


  1. Preheat oven to 425F.
  2. Cook broccoli in water in a covered microwave-proof dish 5 minutes in microwave.  Drain well and place broccoli in a 2-quart oblong baking dish.  Place fish in a single layer over broccoli.  Sprinkle fish with salt and pepper.
  3. Place flour in a small saucepan, gradually add the milk and cook, stirring constantly, until thickened, 3 to 5 minutes.  Stir in Cheddar, dillweed, and salt and pepper, stirring until cheese is melted.  Pour cheese mixture over fish.  Bake, uncovered, 15 to 20 minutes, until fish flakes easily.



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