Snapper-Vegetable Gratin

Oxmoor House
4 servings.


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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


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 400° for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 3/4 cup clear liquid.

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.

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 400° for 15 minutes.

Created date

August 2009

Nutritional Information

Calories 298
Caloriesfromfat 17 %
Fat 5.5 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 37.1 g
Carbohydrate 26.1 g
Fiber 0.0 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 425 mg
Calcium 0.0 mg