An easy weeknight fish that is good enough for entertaining and requires only 30 minutes of prep time. This fish gratin is built with layers of vegetable and panko-coated fish, then topped with a sprinkling of cheese that binds it all together.
3 T unsalted butter
1 1/2 pounds mushrooms, sliced
3 cloves garlic, minced
2 pounds fish fillets, such as sole, mahimahi. tilapia or cod
3/4 cup panko or other bread crumbs
1 1/2 pounds tomatoes, sliced
6 ounces gruyere or swiss cheese, grated
2 T parmesan cheese, finely grated (optional)
Heat oven to 350 degrees. Heat the butter over medium heat until melted and it begins to bubble. Add mushrooms and garlic and saute for about 10 minutes, stirring occasionally.
While the mushrooms are cooking, dry the fish and season the fillets on both sides with kosher salt and fresh cracked pepper. Put the panko on a plate and dip the fillets in the panko, coating each side of the fillets.
Spread the sauteed mushrooms in the bottom of a glass or ceramic 13" x 9" x 2" pan. Layer the fish fillets over the mushrooms. If you are using thicker fillets such as mahi mahi, the fish will not overlap. If you are using thinner fillets such as sole, the fillets may overlap a bit. Some overlap is OK.
Layer the tomato slices on top of the fish and sprinkle the grated cheese on top of everything. Add the optional parmesan cheese last. Bake for 30 minutes. Cut into squares and serve while hot.
You can substitute other vegetables for the bottom layer of sauteed mushrooms. Consider using sauteed onions, zucchini or brussels sprouts. Or a combination of vegetables.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/super-easy-fish-veggie-gratin/