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Fish and Seafood Gratin

A comforting dish of flaky fish and succulent seafood smothered in a creamy sauce, topped with crispy breadcrumbs, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1 pound white fish fillets (like cod or haddock)
  • ½ pound shrimp, peeled and deveined
  • ½ pound scallops
Creamy Sauce Ingredients
  • 2 cups heavy cream
  • 1 cup grated cheese (Gruyère or Swiss)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill or parsley, chopped
  • Salt and pepper, to taste
  • A squeeze of lemon juice For a zesty kick
Topping Ingredients
  • 1 cup breadcrumbs (Panko recommended) For extra crunch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 30 seconds).
  3. Add the white fish fillets, cooking just until they begin to flake. Avoid overcooking as they will bake later.
  4. Gently stir in the shrimp and scallops. Cook for another 2-3 minutes, until the shrimp turns pink.
  5. Season the mixture with salt, pepper, and the fresh dill or parsley.
  6. Pour in the heavy cream, stirring to combine. Bring to a simmer and let it thicken for about 5 minutes.
  7. Transfer the seafood mixture to a greased baking dish.
  8. Sprinkle the grated cheese evenly over the seafood, followed by the breadcrumbs and a drizzle of olive oil.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the gratin is bubbling and golden brown.
Serving
  1. Garnish with a squeeze of lemon juice before serving hot.

Notes

You can substitute shrimp with crab or your favorite fish. If the cream seems too thin, let it simmer longer to thicken. Use leftovers creatively and sneak in veggies.