Fish gratin with pumpkin and taleggio

Based on 3 ratings

Johanna

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 👌
20
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g cod fillets
1 kg Hokkaido pumpkin
100 g Taleggio cheese
red onions
1 clove garlic
25 g sun-dried tomatoes
50 ml olive oil
orange
300 ml fish stock
4 sprigs thyme
20 g pine nuts
salt
pepper
olive oil (for greasing)
Metric
Imperial

Utensils

  • 2 ovens
  • cutting board
  • knife
  • baking dish

Nutrition per serving

Cal
415
Protein
33 g
Fat
22 g
Carb
20 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.
    • 1 kg Hokkaido pumpkin
    • red onions
    • 1 clove garlic
    • 25 g sun-dried tomatoes
    • 350 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.
    • 50 ml olive oil
    • orange
    • 300 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!
    • 100 g Taleggio cheese
    • 4 sprigs thyme
    • 20 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!