Fish gratin with pumpkin and taleggio

Fish gratin with pumpkin and taleggio

Based on 11 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Fish is rarely served as a gratin, but this recipe will convince you that that’s a mistake! If hokkaido pumpkin is not in season, you can also use sweet potatoes or even celery root for this dish."

Difficulty

Easy 👌

Preparation

20 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
175 g
cod fillets
½ kg
Hokkaido pumpkin
50 g
Taleggio cheese
1
red onions
½ clove
garlic
12½ g
sun-dried tomatoes
25 ml
olive oil
½
orange
150 ml
fish stock
2 sprigs
thyme
10 g
pine nuts
salt
pepper
olive oil (for greasing)
MetricImperial

Utensils

2 ovens, cutting board, knife, baking dish

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

homemade-fish-stock

Homemade fish stock

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal415
Fat22 g
Protein33 g
Carb20 g
  • Step 1/3

    Preheat oven to 180°C/355°F. Halve, deseed, and slice hokkaido pumpkin into wedges. Peel and finely slice red onions and garlic. Chop sun-dried tomaotes and slice cod fillet.
    • ½ kg Hokkaido pumpkin
    • 1 red onions
    • ½ clove garlic
    • 12½ g sun-dried tomatoes
    • 175 g cod fillets
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/355°F. Halve, deseed, and slice hokkaido pumpkin into wedges. Peel and finely slice red onions and garlic. Chop sun-dried tomaotes and slice cod fillet.

  • Step 2/3

    Grease a baking dish with olive oil and add pumpkin, onion, garlic, and sun-dried tomatoes. Season with salt and pepper, and add olive oil, orange juice, and fish stock. Bake in the oven at 180°C/355°F for approx. 25 min.
    • 25 ml olive oil
    • ½ orange
    • 150 ml fish stock
    • salt
    • pepper
    • olive oil (for greasing)
    • baking dish

    Grease a baking dish with olive oil and add pumpkin, onion, garlic, and sun-dried tomatoes. Season with salt and pepper, and add olive oil, orange juice, and fish stock. Bake in the oven at 180°C/355°F for approx. 25 min.

  • Step 3/3

    Remove baking dish from the oven. Break taleggio cheese into smaller pieces and distribute over the gratin. Add cod fillet and sprinkle with thyme leaves and pine nuts, then return the baking dish to the oven and bake at 180°C/355°F for approx. 10 min. more. Remove from the oven and enjoy!
    • 50 g Taleggio cheese
    • 2 sprigs thyme
    • 10 g pine nuts
    • oven

    Remove baking dish from the oven. Break taleggio cheese into smaller pieces and distribute over the gratin. Add cod fillet and sprinkle with thyme leaves and pine nuts, then return the baking dish to the oven and bake at 180°C/355°F for approx. 10 min. more. Remove from the oven and enjoy!

  • Enjoy your meal!

    Fish gratin with pumpkin and taleggio

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!