Baked Fish Gratineé

Serving Size: 2
Preparation Time :0:30

  1. 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.
  2. Cover with a light gratin. You may add some more lemon juice to it if you like.
  3. 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.
  4. 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 Gratinee
Broccoli Polonaise
Herb Baked Tomatoes
Light Gratin
Macaroni au Gratin
Poached Eggs Florentine
Sauce Bechamel
Sauce Mornay

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©1996, Steve K. Holzinger. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007