Creamy Seafood Gratin. Cod pieces and shrimp under a lightly creamy sauce and crisp breadcrumb-Parmesan top, baked in a shallow dish. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A baked mixed-seafood main
Cod and shrimp bake in a modest creamy sauce under a breadcrumb-Parmesan topping. Six small dinner portions are a planning yield; actual fish shrinkage and pan volume need measurement.
The seafood gratin is separate from the warm crab dip in the adjacent slot. No crab or cream cheese is in this dish.
Keep seafood pieces even
Cut boneless cod into similar two-inch pieces and check for bones. Use medium peeled shrimp, patting both dry so the sauce does not become watery.
Cod is finfish and shrimp is crustacean shellfish. Dairy, wheat and fish all need their own allergen declaration.
Ingredients for 6 portions
| Ingredient | Amount | Use |
|---|---|---|
| Skinless boneless cod, cut into 2-inch pieces | 1 pound | Check bones. |
| Raw shrimp, peeled and deveined | 3/4 pound | Medium size; pat dry. |
| Unsalted butter | 2 tablespoons | Sauce roux. |
| All-purpose flour | 2 tablespoons | Sauce roux. |
| Whole milk | 1 1/2 cups | Sauce. |
| Garlic, minced | 2 cloves | Sauce. |
| Fresh thyme leaves | 1 teaspoon | Sauce. |
| Fresh lemon juice | 1 tablespoon | Sauce finish. |
| Fine salt | 1/2 teaspoon | Adjust for cheese. |
| Freshly ground black pepper | 1/4 teaspoon | Sauce. |
| Plain dry breadcrumbs | 1/2 cup | Topping. |
| Finely grated Parmesan | 1/2 cup | Topping. |
Step-by-step method
- Heat oven to 400°F. Pat 1 lb cod pieces and 3/4 lb peeled, deveined raw shrimp dry. Check the fish for bones and spread seafood in a lightly greased shallow 2-quart baking dish.
- Melt 2 tbsp butter in a saucepan, briefly soften two minced garlic cloves, then stir in 2 tbsp flour for a minute. Gradually whisk in 1 1/2 cups milk; simmer gently until the sauce coats a spoon. Stir in 1 tsp thyme, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper.
- Pour the warm sauce over seafood. Mix 1/2 cup breadcrumbs and 1/2 cup finely grated Parmesan, then scatter over the dish. Bake approximately 20–25 minutes until the top is golden, cod's thickest piece reads 145°F and flakes, and shrimp flesh is pearly and opaque.
- Rest five minutes and divide into six small portions. Record seafood sizes, actual oven time, sauce thickness and dish yield in a kitchen trial; avoid a long bake that toughens the shrimp.
Build a light cream sauce
Stir flour into melted butter with garlic, then whisk milk in gradually. Simmer until it coats a spoon, adding thyme and lemon after it thickens.
Good Food's seafood gratin is a format reference. This sauce and cod/shrimp amount are a distinct working formula; that source does not verify this pan's final result.
Top and check both seafood types
The topping is only breadcrumbs and Parmesan. Scatter it evenly before baking so the seafood remains under sauce rather than drying on the surface.
Check cod for 145°F at its thickest piece and for flaking; shrimp should be pearly and opaque under current FDA guidance. A golden crumb alone cannot establish the seafood endpoints.
Serve and assess leftovers
Rest the dish briefly and scoop six portions without scraping up a dry edge as if it were a separate casserole. A plain vegetable side can be added separately.
No precise refrigerated storage or reheated shrimp quality has been tested. Record any sauce separation before suggesting a make-ahead bake.
Seafood gratin questions
Does this contain crab?
No. The measured seafood is cod and shrimp.
How do I check doneness?
Measure 145°F in cod and look for pearly opaque shrimp, not only browned topping.
Is the sauce heavy cream?
No. It is a butter-flour and whole-milk sauce with lemon and thyme.
Further reading and related Chefly recipes: Good Food's cheesy seafood gratin; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Creamy Seafood Gratin. Category: Dinners. 6 portions. Prep approximately 25 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 5 minutes; total approximately 65 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 pound Skinless boneless cod, cut into 2-inch pieces; 3/4 pound Raw shrimp, peeled and deveined; 2 tablespoons Unsalted butter; 2 tablespoons All-purpose flour; 1 1/2 cups Whole milk; 2 cloves Garlic, minced; 1 teaspoon Fresh thyme leaves; 1 tablespoon Fresh lemon juice; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 1/2 cup Plain dry breadcrumbs; 1/2 cup Finely grated Parmesan.
Instructions: Heat oven to 400°F. Pat 1 lb cod pieces and 3/4 lb peeled, deveined raw shrimp dry. Check the fish for bones and spread seafood in a lightly greased shallow 2-quart baking dish. Melt 2 tbsp butter in a saucepan, briefly soften two minced garlic cloves, then stir in 2 tbsp flour for a minute. Gradually whisk in 1 1/2 cups milk; simmer gently until the sauce coats a spoon. Stir in 1 tsp thyme, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Pour the warm sauce over seafood. Mix 1/2 cup breadcrumbs and 1/2 cup finely grated Parmesan, then scatter over the dish. Bake approximately 20–25 minutes until the top is golden, cod's thickest piece reads 145°F and flakes, and shrimp flesh is pearly and opaque. Rest five minutes and divide into six small portions. Record seafood sizes, actual oven time, sauce thickness and dish yield in a kitchen trial; avoid a long bake that toughens the shrimp.
Allergens: Fish; Crustacean shellfish; Wheat; Milk; Check seafood and breadcrumb labels. Review packaged ingredients and cross-contact before serving.
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Creamy Seafood Gratin
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
Six small dinner portions of cod-and-shrimp gratin.
Ingredients
- 1 pound Skinless boneless cod, cut into 2-inch pieces
- 3/4 pound Raw shrimp, peeled and deveined
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 1/2 cups Whole milk
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup Plain dry breadcrumbs
- 1/2 cup Finely grated Parmesan
Instructions
- Heat oven to 400°F. Pat 1 lb cod pieces and 3/4 lb peeled, deveined raw shrimp dry. Check the fish for bones and spread seafood in a lightly greased shallow 2-quart baking dish.
- Melt 2 tbsp butter in a saucepan, briefly soften two minced garlic cloves, then stir in 2 tbsp flour for a minute. Gradually whisk in 1 1/2 cups milk; simmer gently until the sauce coats a spoon. Stir in 1 tsp thyme, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper.
- Pour the warm sauce over seafood. Mix 1/2 cup breadcrumbs and 1/2 cup finely grated Parmesan, then scatter over the dish. Bake approximately 20–25 minutes until the top is golden, cod's thickest piece reads 145°F and flakes, and shrimp flesh is pearly and opaque.
- Rest five minutes and divide into six small portions. Record seafood sizes, actual oven time, sauce thickness and dish yield in a kitchen trial; avoid a long bake that toughens the shrimp.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: about ten-minute stovetop sauce, 20–25-minute bake and five-minute rest; seafood size changes endpoint.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 35 minutes
- Category: Dinners
Nutrition
- Serving Size: One sixth of the shallow baked dish, pending measured yield