Rock Fish And Spinach Gratin Food

ONE-DISH ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
• Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

SPINACH GRATIN

Steps:

• Preheat oven to 425.
• Melt the butter in sauté pan over medium heat.
• Add the onions and sauté about 15 minutes, until translucent.
• Add the flour and nutmeg and cook stirring, for 2 more minutes.
• Add the cream and milk and cook until thickened.
• Add salt and pepper.
• Squeeze as much liquid as possible from the spinach.
• Add the spinach to the sauce.
• Add 1/2 cup of the cheese, mix well.
• Transfer to a baking dish and sprinkle with the remaining cheese and gruyere on top.
• Bake for 20 minutes until hot and bubbly.

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

ROCK FISH AND SPINACH GRATIN

Steps:

• Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop finely, and set aside.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat, and add the shallot. Cook, stirring, until tender, about 3 minutes, and stir in the flour. Cook, stirring, for several minutes, until the mixture begins to color slightly. Remove from the heat. Whisk in the milk all at once. Return to the heat, and cook, stirring constantly, until the mixture simmers and thickens. Turn the heat to low, and simmer, stirring or whisking often, for 15 minutes. There should be no floury taste. Add salt and freshly ground pepper to taste, and stir in the garlic and a touch of nutmeg if desired. Stir in the chopped spinach. Taste, and add more salt and pepper as desired.
• Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Place the fish fillets in a steamer above 1 inch of boiling water and steam for 5 minutes. Remove from the heat. The fillets should be opaque. Break the fish into small pieces, and remove any bones.
• Spoon a thin layer of the creamed spinach over the bottom of the dish, and top with the fish in one layer. Season the fish with salt and pepper. Spoon the remaining creamed spinach over the fish. Top with the breadcrumbs. Drizzle on the remaining tablespoon of olive oil. Place in the oven, and bake for 20 minutes until it is sizzling and beginning to brown.

SKILLET SPINACH GRATIN

Steps:

• Cook onions and bacon in large skillet on medium-high heat 5 to 7 min. or until bacon is crisp, stirring frequently. Drain; return bacon mixture to skillet.
• Add spinach; cook 3 to 5 min. or until slightly wilted, stirring occasionally. Remove from heat. Add cream cheese; stir until melted.
• Mix cracker crumbs, Parmesan cheese and butter; sprinkle over spinach mixture.

ROCKFISH AND SPINACH BAKE RECIPE - (3.7/5)

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C). 2.Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. 3.Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

FISH FLORENTINE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

POTATO & SPINACH GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
• Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
• In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
• In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
• Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
• Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

COD AU GRATIN

Steps:

• Preheat the oven to 180°C/355°F/ gas mark 4.
• Melt the butter in a saucepan and incorporate the flour to form a roux.
• Slowly pour in the milk and whisk vigorously to smooth out any lumps that might form.
• Continue stirring until the sauce has thickened then add the zest, mustard, dill, and Dziugas cheese. Season to taste.
• Arrange the cod fillets in one layer in an ovenproof baking dish.
• Pour the sauce over the fish.
• Mix the breadcrumbs, cheddar and oil in a bowl then scatter evenly on the fish.
• Bake for 45 minutes or until it is golden and crispy on top.
• Serve immediately with crusty bread for dipping in the luscious sauce.

SPINACH GRATIN

Steps:

• Sauté the onions in the butter over a low heat for 3-4 minutes.
• Add the hot chicken stock and let simmer 10 minutes more, covered.
• Stir in the flour and when it is completely mixed in, add the milk.
• Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
• Stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
• Meanwhile, lightly sauté the spinach in a separate pan.
• When it is wilted, rinse in cold water until it is cool enough to handle.
• Chop roughly and spread over the bottom of a small casserole dish.
• Sprinkle over half the remaining parmesan and the nutmeg.
• Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
• Bake at 200 C or 400 F for 20 minutes.
• The gratin is done when it is bubbling and crusty on top.
• Serve immediately.

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

PANKO CRUSTED ROCKFISH FILLETS

Steps:

• Place a large oven safe skillet into the oven and preheat to 425 degrees.
• In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
• In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
• Wipe out the bowl, then use it again to whisk together the egg and milk.
• Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
• Dredge fish first in the flour, shaking off any excess.
• Dip fish into the egg mixture, allowing any excess to drip off.
• Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
• When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
• Cook in the oven for 3 - 4 minutes, then carefully flip over.
• Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
• While fish cook, set up a cooling rack over a couple layers of paper towels.
• Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

PROSCIUTTO & PESTO FISH GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
• Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.

QUICK FISH AU GRATIN

Steps:

• Heat oven to 400 F.
• Butter a shallow baking dish large enough to hold the fish fillets in a single layer.
• Arrange the fish fillets in the prepared baking dish.
• In a small saucepan over medium-low heat, combine the soup with the milk and cook until hot and just simmering, stirring frequently.
• Pour the hot soup mixture over the fish.
• Sprinkle the shredded cheese over the fish.
• Combine the breadcrumbs with the melted butter and toss until they are thoroughly coated. Sprinkle the breadcrumbs over the casserole.
• Bake for 15 to 20 minutes or until the crumbs are golden brown and the fish is flaky and thoroughly cooked. The cooking time depends on the thickness of the fillets.

SPINACH GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter an 8 cup (2 l) gratin dish.
• In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl.
• In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes.