Snapper-Vegetable Gratin

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 17%
  • Fat: 5.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 37.1g
  • Carbohydrate: 26.1g
  • Fiber: 0.0g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 425mg
  • Calcium: 0.0mg


  • 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 400° 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 400° for 15 minutes.
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