Ingredients
- Mild-tasting red snapper, rockfish, and whitefish are low in fat and have a hard texture, making them perfect for this delicate-flavored dish.
- 1 lb fresh or possibly frzn skinless fish fillets (3/4 inch thick)
- 1/4 c. fine dry bread crumbs
- 2 tsp snipped fresh dill or possibly 1/2 tsp. dry dillweed
- 1/4 tsp dry tarragon, crushed
- 1/4 tsp lemon-pepper seasoning
- 1/2 c. shredded cheddar cheese (2 ounces)
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Fish Fillets Au Gratin
Servings: 1
Directions
- Thaw fish, if frzn. Cut fish fillets into 4 serving-size portions. Rinse fish; pat dry with paper towels. Place fish fillets in a shallow baking dish; set aside.
- In a small bowl combine bread crumbs, dill, tarragon, and lemon-pepper seasoning. Stir well. Spoon bread crumb mix over fish. Bake, uncovered, in a 400 degree F. oven for 20 to 25 min or possibly till fish flakes easily with a fork.
- Sprinkle with cheese; bake for 3 to 5 min more or possibly until cheese melts.
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