Gratinéed fish

March 8, 2012  • 

 

Just because one enjoys  cooking elaborate dishes  does not mean that meals done in a jiffy are discarded from one’s life.

Having made that point, here is a fish plate that can be prepared in minutes. Any white fish fillet will do; the fish is seasoned then coated with a mixture of swiss,  parmesan and a bit of cream. Baked for a few minutes, voilà!


The chef who inspired me is Marlene Mattar, a wonderful Lebanese chef (who also teaches cooking classes in Beirut). She serves this fish with a spinach coulis, which can  be prepared very easily with frozen chopped spinach,  a ladle of fish stock and a dab of cream.

INGREDIENTS: 4 servings

  • 4 fish fillets
  • 1 cup of shredded swiss cheese (substitute another hard cheese)
  • 1/4 cup of grated parmesan
  • 4 tbsp of whipping cream
  • salt, pepper
  • If using the spinach sauce: 11 oz package of frozen chopped spinach+1/4 cup of whipping cream+1/3 cup of fish stock+salt, to taste
METHOD:
  1. Combine the cheeses with the cream to form a paste; season the fish fillets with salt and pepper. Place on a pyrex dish and cover each fillet with 1/4 of the cheese mixture. Preheat the oven and bake the fillets in a 350F oven for 7 to 9 minutes. When the fillets are done the top should be puffed up and golden and the fish should flake easily and the juices should be clear. To get the top browned in spots, turn on the broiler the last minute or two of baking.
  2. If using the spinach sauce as a side, collect the fish juices after baking and place in a saucepan with the spinach and 1/4 cup of cream; bring to a simmer and stir till a sauce is formed. Serve next to the fish.

 

Comments

20 Comments  •  Comments Feed

  1. Devaki says:

    Hi Joumana – This is perfect for my low carb dinner and such a lovely lovely take on good ole’ fish florentine. Love that crust – oh my! And your pics are gorgeous as always :))

    chow! Devaki @ weavethousandflavors

  2. meriem says:

    Simple et bon, j’adooore! Bonne soirée Joumana.

  3. Velva says:

    Once again you prove that delicious does not mean that it has to be complicated. One would just need a cool crisp wine to enjoy with this meal.

    Velva

  4. Margaret says:

    What a great way to eat fish. We eat fish often and I am always looking for a new, and good, way to try it.

  5. T.W. Barritt says:

    I agree that sometimes the simplest dishes are the best – just a few ingredients and great flavors. I’m looking for more ways to prepare fish as part of my diet.

  6. samir says:

    this looks delicious..what white fish did you use for it?

  7. Steve @ HPD says:

    Two things struck me immediately from this recipe: 1) Like you said, super easy to make. 2) Also super easy to tailor to any size crowd. Dinner for two? Cut it in half. Party for 20? Same deal in the other direction. Cheers!

  8. Joanne says:

    I never really think to put fish in really creamy dishes but this sounds like a surefire delicious way to prepare it!

  9. deana says:

    I get so used to seeing fish sauteed and basically au naturel that I forget how wonderful a cream sauce is with them… gorgeous lovely and simple. What a great dish that looks amazing in the photo!

  10. paula mello says:

    I love fish but I want to talk about the plate and the fork, really beautiful! Great photo too!! It’s so nice to see a good production, all the elements together to set a mood, congrats!

  11. Mark Wisecarver says:

    You do so very good. 🙂
    In our house we promote healthy enjoyable meals and fish is one of them at least once each week. They’re killing me with the price of some Alaskan fish lately, $24.99 a pound for Halibut. (Tennessee)

  12. Lori Lynn says:

    Simple recipe, luxurious result.
    Nice!
    LL

  13. Christine @ Fresh says:

    This may be the first time I am seeing a fish recipe with cheese, and it sounds so delicious! I also like the idea of the spinach with fish juices on the side.

  14. miriam says:

    Had to try this …and I did, it was very good, a bit on the rich side but lovely and used flounder as well..However, my cheese wouldnt bubble and brown even after 10 minutes, as in your lovely photos ..till I turned the broiler on , you didnt find that to be the case? did you the highest quality cheeses?

    • Joumana says:

      @Miriam: These days in Beirut, I have had to adjust to a gas oven so to broil, I turn the upper gas grill on. Sorry I should have mentioned that and I will now. The cheese is just a plain shredded Emmenthal from the supermarket; you will do fine with mozzarella as well.

  15. MaryAthenes says:

    Miam, et en plus j’adore tes assiettes 😉 Trop belles !
    Bises d’Athenes

  16. samir says:

    Have you seen the segment Barbara did on Helwe Beirut about Marlene, the video is also posted on her blog ,my culinary journey etc , check it out if not..

  17. sam says:

    beautiful, easy and very tasty. Thanks,

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