Fish and Seafood Gratin

Ingredients

• 500 g Halibut (or other boneless white fish) (cut into large pieces)
• 300 g Frozen seafood mix (squid, shrimp, mussels) (quickly thawed under cold water)
• 2 c. à soupe Olive oil
• 2 gousses Garlic (finely chopped)
• 1 petite Shallot (finely chopped)
• 30 g Butter
• 30 g All-purpose flour (about 2 tbsp)
• 250 ml Whole milk (or fish stock for more flavor)
• ½ c. à café Salt
• ½ c. à café Black pepper
• ½ c. à café Garlic powder
• a pinch Nutmeg (optional)
• 150 g Grated mozzarella
• 1 c. à soupe Fresh parsley or Herbes de Provence (chopped)

Instructions

1. Prepare the ingredients

   Cut the halibut into large pieces, finely chop the garlic and shallot. Lightly season the fish with salt and pepper.

   Time: PT5M

2. Heat the oil

   Pour 2 tbsp olive oil into the pan and heat over medium‑high heat until it shimmers.

   Time: PT2M

3. Sear the fish

   Place the halibut pieces in the pan, let them brown 2‑3 minutes each side, then remove and set aside.

   Time: PT5M

4. Cook the seafood

   In the same pan, add the frozen seafood mix and sauté over high heat 4‑5 minutes until nicely colored.

   Time: PT5M

5. Add aromatics

   Stir in the chopped garlic and shallot, sauté for 2 minutes while stirring constantly.

   Time: PT2M

6. Prepare the béchamel

   Melt the butter in a saucepan over medium heat, add the flour and whisk for 1 minute until a pale roux forms.

   Time: PT2M

7. Thicken the sauce

   Gradually pour the milk (or fish stock) while whisking, season with salt, pepper, garlic powder and nutmeg. Cook 6‑7 minutes, stirring, until thickened.

   Time: PT7M

8. Preheat the oven

   Turn on the oven and preheat to 180°C.

   Time: PT5M

   Temperature: 180°C

9. Assemble the gratin

   In an oven‑proof dish, spread a thin layer of béchamel, arrange the fish pieces, distribute the seafood, pour the remaining béchamel, sprinkle with grated mozzarella and chopped parsley.

   Time: PT5M

10. Bake

    Bake the gratin for 20 minutes until the cheese is golden and bubbling.

    Time: PT20M

    Temperature: 180°C

11. Rest and serve

    Remove the dish from the oven, let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

40 g

Carbohydrates

20 g

Fat

18 g

Fiber

0 g