- 1 pound haddock or cod fillets, cut into six pieces
- 1/2 pound sea scallops
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1/2 cup 2% milk
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- 1-1/2 cups sliced fresh mushrooms
- Minced chives, optional
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish.
- In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside.
- In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve. Yield: 6 servings.
Reviews forSeafood Au Gratin
"What a dish! Although I substituted a few things. Here were my changes; used Red Mill all purpose gluten free flour vs. all purpose flour then added 2 tsp of Old Bay Seasoning along with freshly ground pepper. I only had raw shrimp, so after cleaning those up I sautéed them in the butter with two minced garlic cloves and the mushrooms. In the meantime I seasoned the cod with salt, pepper and Old Bay. However I did not cook the fish as specified in original recipe because the cod slices I had from Trader Joe's were too thin to cook in the microwave and oven. So I had the seasoned fish in the baking dish poured the sauce with the shrimp and mushrooms on top, added the mozzarella and baked for 18 minutes. What a fabulous dish. My whole family loved it. Thank you."
"One of the best seafood dishes we have ever eaten. Friends requested the recipe."
"I thought this recipe was very good and my dh liked it as well. I ended up using a pound of scallops instead of 1/2 lb. My only question is, why cook the scallops and cod prior to baking? It seems to me this is an unnecessary step and I think it toughens the scallops. Next time, I will bake only to see how it comes out. But it was still a great recipe, full of flavor."
"Very good.I'm always looking for seafood recipes because my guys love to fish and we like imitation crabmeat-I know alot of people turn their noses up at it-but it is real fish and its inexpensive. I used it in this and it worked very well. I did add alittle extra cheese on top and ate in on brown rice. A keeper-will go on my short list of go to seafood meals."
"This is fabulous! I used a whole pound of small scallops, which were a bit cheaper than than regular scallops. I used frozen cod and should have pressed some of the liquid out before cooking or perhaps drained it more thoroughly after cooking, as it made the sauce watery. Next time I'll do that - and double the recipe."
"Omg...we LOVED this recipe. I substituted the cod for tilapia and I cooked the fish in a frying pan with a little olive oil and lemon pepper seasoning. I used the small scallops so I used 1 pound. I added 1/4 c.white wine to the cheese sauce. It was fantastic and I'm so glad to have found a different seafood recipe. Everyone loved it and it's a keeper!"
"We are so fortunate to have a friend whose career is as a fisherman. We live in Upstate New York, so when he comes visit, he supplies us with fresh frozen fish. Must try this recipe, very soon. Thank you for sharing!!"