Monday, February 22, 2010

Whitefish and Vegetable Gratin

Whitefish and vegetable Gratin

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (or sub sherry)
3/4 dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.  Arrange onion slices in a lightly sprayed or oil 9x13 inch glass baking dish.  Place fillets on top and sprinkle with basil, salt and pepper.  Arrange mushrooms oon top of fish, then tomato slices.  Pour wine over all.  In a small bowl, toss bread crumbs with melted butter.  Spread on top of fillets and sprinkle with Parmesan.  Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy's Variation:  Heat 1 T oil in an iron skillet.  Saute onion slices until soft and lightly browned.  Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs.  Transfer skillet to 400 degree oven to bake for 10 to 15 minutes.  Note~mushrooms cook down a lot so may want to add more.

Heather's Variation:  Heat 1 T oil in skillet.  Saute onion slices until soft and lightly browned.  Transfer to baking dish sprayed with non-stick spray.  Top with fish, basil, salt and pepper, tomatoes, herb crust.  Poor wine on top.  Back for 15-20 minutes.

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