Description
Six small dinner portions of cod-and-shrimp gratin.
Ingredients
Scale
- 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