Whitefish and Vegetable Gratin
Dive into wholesome comfort with this Whitefish and Vegetable Gratin—a vibrant, oven-baked medley of tender whitefish fillets, nutrient-packed zucchini, carrots, and baby spinach, all brought together under a blanket of creamy cheese sauce. Topped with golden, crispy panko breadcrumbs and a touch of fresh dill, this gratin delivers a delightful contrast of flavors and textures in every bite. Perfect for a cozy family dinner or a special occasion, this dish combines fresh seafood and seasonal vegetables in a way that's both hearty and nutritious. Quick to prepare and bursting with flavor, this gratin is a one-dish wonder that will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 fillets whitefish fillets (e.g., cod, haddock, or pollock)
- 1 medium zucchini
- 2 medium carrot
- 1 small yellow onion
- 2 cloves garlic
- 2 cups baby spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup Parmesan cheese (grated)
- 1 cup sharp cheddar cheese (grated)
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh dill (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Pat the whitefish fillets dry with a paper towel and season both sides lightly with salt and pepper. Set them aside.
Thinly slice the zucchini and carrots into discs, dice the onion, and mince the garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the zucchini, carrots, and a pinch of salt to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften. Stir in the baby spinach and cook for an additional 1-2 minutes, until wilted. Remove the skillet from heat and set the vegetables aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Gradually add the milk to the roux, whisking constantly to create a smooth sauce. Allow it to cook for 3-4 minutes until the sauce thickens slightly.
Remove the sauce from heat and stir in the Parmesan cheese, cheddar cheese, fresh dill, salt, and pepper. Mix until smooth and creamy.
Spread half the sautéed vegetables in the bottom of the prepared baking dish. Place the seasoned whitefish fillets on top of the vegetables, then layer the remaining vegetables over the fish.
Pour the cheese sauce evenly over the fish and vegetable layers, ensuring everything is well-coated.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Mix well, then sprinkle the breadcrumb mixture across the top of the gratin.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork, and the top is golden brown and crispy.
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with extra fresh dill if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7515 mg | 327% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 41.2 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 2821 mg | 217% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
