- 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
- 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.