Snapper-Vegetable Gratin

Kitchen Tested
  • Yield 4 servings

Everyone loves gratins, and with the fish and vegetables, this popular dish becomes a meal.


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



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