Snapper-Vegetable Gratin

  • Yield: 4 servings


1pound red snapper fillets
1/2teaspoon pepper, divided
1/2cup dry white wine
2small zucchini, thinly sliced
1 yellow squash
1large bell pepper, seeded and chopped
1pound sliced mushrooms
1teaspoon dried basil
1teaspoon dried oregano
1/2cup reserved fish stock (from cooking the fish)
2tablespoons minced green onions
1/4teaspoon crushed red pepper flakes
1cup skim milk
1/4cup all-purpose flour
1/2cup chopped parsley
1/2cup shredded reduced-fat Cheddar cheese


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 284
  • Fat 5.5g
  • Saturated Fat 2.6g
  • Cholesterol 50mg
  • Sodium 214mg
  • Carbohydrate 22.6g
  • Protein 32.2g