Snapper-Vegetable Gratin
Recipe by Relish Contributor
Ingredients
- 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
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.
Nutritional Info *per serving
- Calories 284
- Fat 5.5g
- Saturated Fat 2.6g
- Cholesterol 50mg
- Sodium 214mg
- Carbohydrate 22.6g
- Protein 32.2g
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