Thursday, February 10, 2011

RECIPE: Fish Au Gratin with Honey-Orange Roasted Root Vegetables

My younger son loves fish, so I'm always looking for different ways to serve it. It's not something I grew up eating, so I have to experiment a bit more than usual. This recipe was a big winner and the roasted vegetables are a satisfying companion to this dish. I roast the vegetables first because they take much longer to cook, then lower the oven temperature and put the fish in for the last 20 minutes of cooking time.

To make the fish:

1 – 1½ lbs whitefish fillets
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 tbsp flour
2 cups milk
½ tsp each salt and pepper
¾ cup grated cheddar cheese
½ cup breadcrumbs

In a medium saucepan, sauté onion and garlic in butter until tender. Add flour and mix until well coated with fat. Slowly add milk, stirring constantly. Add salt and pepper and continue to stir until sauce has thickened.

Put a few spoonfuls of sauce in the bottom of an 11 x 7” baking dish. Arrange fish fillets over top. Pour remaining sauce over fish, spreading evenly to completely cover. Sprinkle cheese on top of sauce, then sprinkle breadcrumbs over top of cheese.

Bake at 400°F for 18-20 minutes, or until fish flakes easily with fork.

Serves 4.

To make the roasted vegetables:

6-8 cups root vegetables (carrots, potatoes, sweet potatoes, onions, parsnips) peeled and cut into 1” chunks
3 tbsp olive oil
3 tbsp orange juice
1 tbsp honey
½ tsp ginger
½ tsp poultry seasoning
1/4 tsp cumin
1 tsp salt
½ tsp pepper

In a large baking dish, arrange the vegetables in a single layer. In a small bowl, combine the oil, orange juice, honey, ginger, poultry seasoning, cumin, salt and pepper. Pour over the vegetables, turning to coat evenly. Roast at 425°F for about 45 minutes or until vegetables are tender, stirring halfway through cooking time.

Serves 6. 

I shared this recipe at Tasty Tuesday, Full Plate Thursday, Recipe Swap Thursday, the GCC Recipe Swap, Fat Camp Friday, Friday Favorites and Seasonal Sunday.


  1. Hi Karen,
    We eat a lot of fish especially in the summer when we go fishing...if we catch something. Your recipe looks really good. I like the honey and orange juice for the root vegetables. Thank you so much for sharing this dish with Full Plate Thursday and please come back!

  2. This looks great, and would help me remember to cook (and eat) more fish. thanks

  3. Karen, this sounds really good. I'm new here and just wanted your to know how much I have enjoyed my visit. I've been browsing through your earlier entries and really like the food and recipes you share with your readers. I'll definitely be back. I hope you have a wonderful day. Blessings...Mary


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