Baked Fish au Gratin
This baked fish au gratin recipe has been sent by my friend, Gerhild, who writes the site Quick German Recipes
She says that baked fish is a favorite German fish dinner. Baked with tomatoes and cheese, this makes a great party dish. The French "au Gratin" sounds more elegant than the German "mit Kase", so that's the way it's known. This is one of several easy oven baked fish recipes that are simple to prepare. Use your favorite fish fillet (or whatever is on sale.) Emmentaler cheese is the traditional cheese used for this dish. If you can't find this, just use your favorite cheese (Swiss works well). Instead of dry white wine, you can use broth. Even my husband, who's not too fond of fish, takes seconds when this is served. He likes it that the house doesn't smell like fish - and the flavor is very mild. Served hot, this is delicious with boiled new potatoes and a green salad. Baked Fish and Tomatoes au Gratin 8 tomatoes, sliced salt 4 fish fillets (approx. 1 3/4 lbs.) 1/3 cup tomato paste or thick tomato sauce 1/3 cup dry white wine or broth 2 tbsp. parsley, chopped 1/3 cup finely chopped onion 1/3 cup breadcrumbs 1/3 cup grated Emmentaler cheese 2 tbsp. butter
Instructions:
Preheat oven to 400° F. Butter a large shallow baking dish. Arrange tomato slices and fish alternately in baking dish. Sprinkle with salt. In a small bowl, mix tomato paste, wine, parsley, and onion. Season to taste with salt. Pour this over the layered fish and tomatoes. Sprinkle breadcrumbs and cheese on top. Dot with butter. Bake, uncovered, for 25 minutes or until tender. Serves 4.
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