Gratineed Fish with Shrimp and Scallops

When I first moved to Peru, gratineed dishes were in vogue. For example, a simple dish of fish with vegetables was fashionably covered with Bechamel sauce, a layer of grated cheese, and then ran under the broiler until bubbly and lightly golden. Seafood was a frequent addition to this entree, and vegetables were always on the side.

This recipe has been published before in our cookbook, The Everything Peruvian Cookbook, and I invite you to make it this weekend or some other, when you have time for cooking. I promise you are going to love it. Provecho!

Gratineed Fish with Shrimp and Scallops
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons butter, divided
  • 1 pound shrimp, cleaned, peeled and deveined
  • 12 scallops
  • Salt and pepper
  • 4 tablespoons olive oil, divided
  • 4 seabass filets (use sole, flounder, grouper, or any other white fleshed fish)
  • 1 pound spinach leaves, discard the stems
  • 2 cups light Bechamel sauce
  • ½ cup Parmesan cheese, grated
  • 3 cups steamed green beans
  • 4 medium potatoes, steamed and peeled
  1. Preheat the broiler.
  2. Heat 1 tablespoon butter in a skillet over medium heat. Add the shrimp and sauté until they turn pink, about 3 minutes.
  3. Transfer to a bowl using a slotted spoon, and keep warm.
  4. In the same skillet, with the remaining butter, sauté the scallops for 2 minutes, or until they look opaque. Put them in the bowl with the shrimp.
  5. Season the fish fillets with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat, add the fillets and cook for 3 minutes or until lightly brown. Turn and cook for 1 more minute. Put on a plate and keep warm.
  6. Heat the remaining olive oil in the same skillet, add spinach and heat until wilted. Season with salt and pepper.
  7. Put the spinach in a baking dish. With a slotted spoon, transfer the fish fillets to the baking dish and place over the spinach.
  8. Cover with the Bechamel sauce, sprinkle with Parmesan cheese, and run under the broiler until the cheese melts and turns golden.
  9. Garnish with the cooked shrimp and scallops and serve at once with green beans and steamed potatoes on the side.
  10. *To make the Bechamel Sauce: In a small saucepan over medium low heat, melt 4 tablespoons butter, and add 4 tablespoons all-purpose flour, stirring constantly with a wooden spoon or a wire whisk. Add 2 cups milk, stirring to avoid lumps, 1 bay leaf, salt, pepper, and a pinch of grated nutmeg. Turn the heat to low and cook for 10 minutes, stirring often. The sauce should be slightly thick. Taste for seasoning.

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