Seafood Au Gratin
If using frozen fish fillets, thaw before cooking. You can spice up the dish by adding a pinch of paprika to the white sauce.
Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 4 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- ½ tsp. dried dill
- ¾ cup 2% milk
- ¼ cup heavy cream
- ½ tsp. ground nutmeg
- ⅛ tsp. ground white pepper
- 1 tsp. lemon juice
- 1 lb. fish fillets
- 1 tsp. salt
- ½ cup grated Cheddar cheese
- Preheat the oven to 375°F. Spray an 8" × 8" baking dish with nonstick cooking spray.
- In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux (3–5 minutes). Stir in the dill weed.
- Increase the heat to medium. Slowly add the milk and the cream, stirring with a whisk until the mixture has thickened. Stir in the nutmeg, pepper, and lemon juice.
- Rub the salt over the fish to season. Lay the fish fillets out in the baking dish.
- Pour the white sauce over the fish. Sprinkle the cheese on top.
- Bake the fish for 25 minutes, or until it is cooked through. Serve immediately.