Breaded Fish and Celery Carrot Gratin

Though a bit more work, this Breaded Fish and Celery Carrot Gratin makes a lovely, fishy Sunday dinner.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Servings: 2
Calories: 757kcal

Ingredients

For the celery gratin

  • 2 cup celery sliced
  • 1 cup carrot finely chopped/sliced
  • 1.5 cup potato small cubes
  • sea salt to taste
  • black pepper to taste
  • ground nutmeg to taste
  • 1 cup water cooking water from the veggies
  • 0.5 cup milk
  • 1.5 tbsp unsalted butter or ghee
  • 1 tbsp flour of your choice (GF if needed)
  • 1/4 cup grated cheese
  • 1/2 cup Panko or breadcrumbs (GF if needed)
  • 1/2 cup fresh parsley
  • 1/4 cup spring onion (scallion)

For the fish

  • 14 oz fish fillet of your choice
  • 0.5-0.75 cup Panko or breadcrumbs (GF if needed)
  • 1 lime or lemon zest only (use less if using lemon)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup fresh parsley chopped
  • sea salt to taste
  • black pepper medium lowto taste
  • 1 egg beaten
  • 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)

Instructions

  • Combine sliced celery, carrots, potatoes, salt, and water to cover in a skillet or pot. Cover and bring to a boil. When boiling, uncover and reduce to medium-low and cook until most of the liquid is evaporated.
  • Meanwhile, prepare the fish. In shallow dish or pie pan, combine panko, lime zest, parmesan, parsley, salt, and pepper; mix well. In another shallow dish, combine egg and lemon juice; beat well. First, add the fish fillet to the egg mixture. Make sure the fish is well coated. Then bread 2 sides of the fish with the panko mix. Set aside.
  • When the veggies are soft, transfer to a bowl and keep the cooking water for the sauce.
  • In the same skillet or pot melt butter. Then stir in flour; cook, stirring, for 1 minute.
  • Gently add milk and cooking water; cook, stirring all of the ingredients together, until creamy. Add grated cheese and stir until melted. Season with salt, nutmeg, and pepper to taste. Transfer to an oven-safe dish.
  • Mix panko, spring onions, and parsley; sprinkle over the celery mixture and broil in the oven until golden.
  • Meanwhile, heat cooking oil over medium heat and cook breaded fish on both sides until golden.
  • Serve with celery-carrot gratin.

Nutrition

Calories: 757kcal | Carbohydrates: 66g | Protein: 66g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 253mg | Sodium: 1206mg | Potassium: 1030mg | Fiber: 9g | Sugar: 12g

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