You are here: Home » Recipes » Snapper-Vegetable Gratin Snapper-Vegetable Gratin Recipe by Relish ContributorKitchen Tested Yield 4 servings Everyone loves gratins, and with the fish and vegetables, this popular dish becomes a meal. PrintEmail Ingredients 1 pound red snapper fillets1/2 teaspoon pepper, divided1/2 cup dry white wine2 small zucchini, thinly sliced1 yellow squash1 large bell pepper, seeded and chopped1 pound sliced mushrooms1 teaspoon dried basil1 teaspoon dried oregano1/2 cup reserved fish stock (from cooking the fish)2 tablespoons minced green onions1/4 teaspoon crushed red pepper flakes1 cup skim milk1/4 cup all-purpose flour1/2 cup chopped parsley1/2 cup shredded reduced-fat Cheddar cheese Instructions Preheat oven to 400F. Sprinkle fillets with 1/4 teaspoon pepper. Place fillets in a 13x9x2-inch baking dish coated with nonstick cooking spray. Pour wine over fillets. Bake, uncovered, 10 to 12 minutes, until fish flakes easily when tested with a fork. Drain fish, reserving 1/2 cup of the clear cooking liquid; set aside. In a large skillet coated with nonstick cooking spray, saute zucchini, squash, red pepper and mushrooms over medium-high heat until tender, 5 to 8 minutes. Stir in basil, oregano and remaining pepper. Spoon mixture over fillets. Combine reserved liquid, green onions and red pepper in a saucepan. Bring to a boil, reduce heat, and simmer until green onions are tender, about 2 minutes. Combine milk and flour in a small bowl and add to saucepan. Cook, stirring constantly, 2 minutes, or until sauce thickens. Remove from heat. Stir in parsley. Spoon sauce over vegetables and fillets. Sprinkle with Cheddar and bake 5 minutes, or until cheese is melted and bubbly.