Fish mistakes sadly happen too often. I call it fish mistake when you’re served some sad, dry white fish. You wish you’d chosen more wisely. You can even think you don’t really like fish after all.

Wrong. You’ve just been served poorly cooked fish ! Fish & broccoli au gratin is a fish recipe you want to eat. This if for my people who think they don’t like fish. This is even for people who think they don’t like broccoli -my partner is one of them, and he adored this recipe.

This gratin is everything but dry, thanks to the lip-smacking butter, shallots and fish stock sauce. I’ve also added a bit of cheddar on top before baking, just a small amount to make it brown -this recipe remains quite healthy, not to worry !

The sorrel addition makes a real difference, with a powerful yet delicate lemony flavour. Besides, I didn’t have any here, but do add a bit of fresh lemon juice and a few basil leaves at the very last minute for a fresher taste that compliments the depth of flavour that sorrel brings.

Fish & broccoli au gratin – Recipe

Ingredients – Advice & what to keep in mind

• You can choose any white fish you fancy here. I used whiting because that’s what my fishmongers’ had on hand, but you could also pick cod or hake for example.
• If you cannot find sorrel, simply add more lemon juice at the end of the cooking, along with the basil leaves. Also, feel free to experiment with other herbs if you’d like !

Off to your kitchen now !

Print Recipe

Fish & Broccoli au gratin

Author: Multicarbs Cooking Method: Baking Cuisine: European cuisine, Irish cuisine Courses: Fish, Main dish Recipe Keys: Repas rapides Sans maïs Sans œufs Sans soja

Difficulty: Beginner Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4

Best Season: Suitable throughout the year

Description

A light and lemony fish dish, with a beautiful butter, shallot and sorrel cream sauce. Both tasty and healthy, perfect and a weeknight dinner. 

Ingredients

Servings

• 750 grams white-fleshed fish (skinned, boned, cut into bite-sized pieces)
• 1 medium-large broccoli
• 3 garlic cloves (minced)
• 2 shallots (minced)
• 150 grams cream
• 40 grams butter
• 40 grams flour
• 300 milliliters fish stock
• 60 grams cheddar cheese (grated)
• 1 sorrel bunch (chopped)

Final toppings (optional but recommended)

• ¹⁄₂ lemon (juiced)
• a dozen basil leaves

Instructions

1. Prep your ingredients

   Thinly mince your shallots and garlic. 

   Cut the broccoli into florets. 

   Bring a medium saupan half-filled with water to a boil. Season with salt (10 to 15g per liter !)

   When boiling, add the broccoli florets. Once boiling again, simmer for two minutes until the broccoli is just tender. Remove from heat and drain well.

   Meanwhile, cut your fish into bite-sized pieces.

   Add your broccoli, then your fish, to a large baking dish.  Set aside while you prepare the sauce.

2. Sauce time !

   Prep your fish stock. 

   Preheat your oven to 220°C on grill mode. 

   Bring a medium saucepan to medium heat. Add your butter and allow it to melt.

   Add your shallots along with a bit of salt, and cook around 4 minutes. Add the garlic ; cook for another minute.

   Add the white wine, then the sorrel. Cook out for another 2 minutes.

   Add the flour, then add the cream,

   Pour your fish stock progressively and cook until you have a nice thick cream sauce.

3. To the oven !

   Add a bit of salt over your fish and broccoli. 

   Pour your sauce over.  Add your cheddar.

   Bake around 20 minutes, or until browned,  at 220°C. 

   When the top part is nicely brown-ish, take out of the oven. 

   Pour some lemon juice and add a few basil leaves on top.

   Et voilà ! You're done !!

   Keep a close eye on the oven so that it does not burn ! 

Keywords: home made, fish & broccoli, fish au gratin, creamy fish, au gratin, fish, broccoli, sorrel, lemon, basil