Baked Fish Gratineé
Serving Size: 2
Preparation Time :0:30
- 1 cup Light
- 2 tbl butter
- 1 each lemon—in quarters
- salt and pepper—to taste
- 2 8 oz Steak Fish—your choice freshest
- 4 each parsley sprigs
- Butter and crumb a plaque or ovenproof dish that will hold both
steaks. Sprinkle them with the remaining butter and squeeze lomon
juice over them, and season them with salt and pepper.
- Cover with a light gratin. You may add some more lemon juice to
it if you like.
- Bake in a 350 F oven about 20-30 minutes depending on thickness
of fish. The fish is done when it flakes glossy opaque, and the
gratin is well browned, which happen at about the same time.
- Garnish with parsley sprigs and lemon wedge.
NOTES: 1. Your choice of fish is entirely
personal, depending on the market and your likes and dislikes. I
think that cod steaks cut from near the tail where the belly is
short are the nicest. Young halibut, called Chicken Halibut is
excellent, and a single steak can be divided into two portions when
cooked. My choice is always based on freshness first. Economy comes
from buying fish in season, when they are also at their best.
Steve's #12 Recipes:
- Baked Fish
- Herb Baked
- Light Gratin
- Macaroni au
- Poached Eggs
- Sauce Mornay
All About Gratins
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007