Crispy Fish-Topped au Gratin Potatoes
Crispy Fish-Topped au Gratin Potatoes is a gluten free and pescatarian side dish. One serving contains 118 calories, 12g of protein, and 5g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of milk, julienne strips carrots, au gratin potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Heat oven to 425°F. In ungreased 8-inch square (2-quart) glass baking dish, mix Potatoes, Sauce
Mix, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top.
Bake uncovered about 35 minutes or until potatoes are tender.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.
Alois Lageder Terra Alpina Pinot Grigio Vigneti delle Dolomiti
#51 Wine Spectator Top 100 of 2021Alois Lageder Terra Alpina Pinot Grigio is bright yellow in color with pronounced flowery aromas with a hint of spice; medium-bodied with good minerality and a precise finish.Pairs well with fish and shellfish, poultry, white meats as a starter or with the meal