Cheesy crusty Gruyere Fish Bake

This flavor-packed, crunchy, crusty, cheesy and scrumptious Fish Bake is one delectable comfort food that I really crave for when its too cold to venture outside and I just need some uplifting fuel to stave off the winter blues ! The casserole is topped with whole-grain breadcrumbs and Gruyere cheese, to add some wholesome nuttiness and dietary fiber while the ginger in the dish infuses an Asian flavor that gives it a unique and interesting twist. 

For some variety, you can substitute almost any mild white fish. 

Yields : 8 inch square bake

Ingredients 

1 Lb - Boneless white fish 

2 - Onion 

1 1/2 Inch - Ginger 

8 - Garlic cloves 

6 - Green Chilly 

2 - Tomato 

Salt to taste 

Pepper to taste 

For the cheese sauce 

3 Tbsp - Butter 

1/3 Cup - All purpose flour / Maida 

1 Cup - Grated Gruyere Cheese (Refer notes) 

2 Cups - Milk 

Salt to taste 

Pepper to taste 

1 - Egg 

For the crust 

1 - Bread slice 

1/4 Cup - Grated cheese (optional) 

Oil spray or butter

Direction

• Saute onions, green chilly, ginger and garlic until the onions turn golden-brown.
• Add tomatoes and saute until they are soft
• Add cleaned boneless fish fillet cut into small pieces. Season with salt and pepper. Cook until the fish is done
• In a non-stick sauce pan, melt butter and add flour. Whisk the flour and butter; cook until the flour is a nice biscuit color (Keep a close eye on this to make sure you don't burn it). Add milk and cheese and bring it to a boil
• Season with salt and pepper. Keep whisking until the sauce thickens
• Add the cheese sauce to the fish and mix well
• Beat an egg in a bowl and add it to the slightly cooled fish-cheese sauce mixture
• Transfer to a baking dish
• In a food processor, add the bread and pulse. Add the cheese and bread crumbs to the top of the mixture in the baking dish and spray some oil
• Bake at 350F for 35 minutes or until the bread crumbs are browned

Notes and Tips

• Most important - Use fresh fish for the best tasting Fish Bake
• To make this dish more rich and cheesy, add additional 1/2 cup cheese in the cheese sauce.
• I used 3/4 cup Gruyere cheese and 1/4 cup smoked Gruyere. You can substitute Gruyere with any cheese of your choice.
• If you are using a non-stick sauce pan, use a silicon whisk to avoid scratches.
• Season the cheese sauce with salt as desired only after you add the cheese because the cheese may be salty.
• You can use any white fleshed fish for this entree
• Enjoy this fish bake with the bread of your choice