Snapper-Vegetable Gratin Recipe

Name: Snapper-Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red snapper fillets; 1/2 teaspoon freshly ground black pepper, divided; Vegetable cooking spray; 1/2 cup Chablis or other dry white wine; 1/2 cup water; 1 1/2 tablespoons lemon juice, divided; 6 cups sliced fresh mushrooms; 2 small zucchini, thinly sliced; 1 large sweet red pepper, chopped; 1/4 teaspoon salt; 1/2 cup minced celery; 2 tablespoons minced green onions; 1/4 teaspoon crushed red pepper; 1 cup evaporated skimmed milk, divided; 1/4 cup all-purpose flour; 1/2 cup minced fresh parsley; 1/2 cup (2 ounces) shredded Cheddar cheese

Servings: persons

1 pound red snapper fillets
1/2 teaspoon freshly ground black pepper, divided
Vegetable cooking spray
1/2 cup Chablis or other dry white wine
1/2 cup water
1 1/2 tablespoons lemon juice, divided
6 cups sliced fresh mushrooms
2 small zucchini, thinly sliced
1 large sweet red pepper, chopped
1/4 teaspoon salt
1/2 cup minced celery
2 tablespoons minced green onions
1/4 teaspoon crushed red pepper
1 cup evaporated skimmed milk, divided
1/4 cup all-purpose flour
1/2 cup minced fresh parsley
1/2 cup (2 ounces) shredded Cheddar cheese

1
Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon black pepper. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray. Combine wine and water; pour over fillets. Bake, uncovered, at 400u00b0 for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 3/4 cup clear liquid.
2
Coat a nonstick skillet with cooking spray; add 1/4 cup of the reserved liquid and 1 tablespoon lemon juice. Place over medium-high heat until hot. Add mushrooms; saute 3 minutes. Add zucchini and sweet red pepper; saute 3 minutes. Stir in salt and remaining 1/4 teaspoon black pepper. Spoon over fillets.
3
Combine 1/4 cup reserved liquid, celery, green onions, and crushed red pepper in a saucepan. Bring to a boil; reduce heat, and simmer until vegetables are tender. Combine 1/4 cup milk and flour, stirring until smooth. Stir in remaining 3/4 cup milk and 1/4 cup reserved liquid; stir into celery mixture. Cook, stirring constantly, 2 minutes or until slightly thickened. Remove from heat; stir in parsley and remaining 1/2 tablespoon lemon juice. Spoon over vegetables and fillets; sprinkle with cheese. Bake at 400u00b0 for 15 minutes.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound red snapper fillets, 1/2 teaspoon freshly ground black pepper, divided, Vegetable cooking spray, 1/2 cup Chablis or other dry white wine, and more.

Yes, Snapper-Vegetable Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Snapper-Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions