Fish fillets au gratin #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter (or marg.) |
| 1 | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Green pepper; chopped |
| 6 | tablespoons | Flour, all-purpose |
| 1½ | cup | Milk |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | teaspoon | Thyme |
| dash | Hot sauce | |
| 1 | pounds | Fish fillets; thawed |
| 1 | cup | Breadcrumbs |
| ½ | cup | Cheese, Cheddar; shredded |
Directions
Melt butter over low heat in a saucepan; saute onion, celery, and green pepper until tender. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Add salt, pepper, thyme and hot sauce, blend well.
Place fish fillets in a buttered 8" square baking dish; cover with sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 450 degrees for 20 to 25 minutes or until fish is done.
SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
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