Gratin of Haddock With Zucchini And Tomato

Casserole is a term I don’t love. By definition “casserole” can mean a deep pan used both in an oven and as a serving vessel or for the food cooked and served in such vessel. To me, a casserole always sounded like the name for something that was nondescript, randomly thrown together, mushy, and flavorless. My grandmother made various types of casseroles, and I never liked any of them, but maybe that’s just generational. In my adulthood I have steered clear of even looking at casserole recipes, preferring a meal with different textures, flavors, and consistencies instead.

Gratin of Haddock

But, as one ages, you stretch yourself a bit more. In doing so, I tried making a casserole. This is not my recipe, and in fairness to the recipe itself, it’s not actually called a “casserole”, it’s called a “gratin”, but to me, it’s a casserole. This recipe for gratin of Haddock with zucchini and tomato is from a fun cookbook called One Pan, Whole Family More than 70 Complete Weeknight Meals by Carla Snyder. I have adapted this recipe in technique and omitted the cream, making it a tad bit healthier, but otherwise, I make this dish as written and it’s fantastic. Gratin of Haddock

A layered cornucopia of thinly sliced roasted potatoes, shredded zucchini, flakey haddock, juicy tomatoes, and crispy herbed breadcrumbs. Loaded with flavor and textures, this is not your typical casserole. I was hooked instantly, both by its simplicity and by the almost effortless method required to make it. To me, this qualifies as a quick meal and it’s not overly “fishy” by any means (according to my older non-fish-eating kid). Haddock is a great mild fish (if you can find it) but cod or tilapia can also be used in its place, so don’t sweat it. As long as you use a fresh, flaky white fish, you will be fine. This is an easy one-pot dish that is tasty and comforting for the cooler months. Versatility-wise, this dish has options, doable in a standard cast iron pan, traditional casserole pan, or in individual ramekins if you want to step it up a notch.  Any way you make it, this dish is sure to please any and all fish lovers.Gratin of Haddock

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Gratin of Haddock With Zucchini And Tomato"

  1. Avatar photo Ashley says:

    We made the Gratin of Haddock tonight and it was superb! Thank you so much for your post and your culinary expertise!

    1. Love hearing this Ashley! Such a tasty dish and not all that hard to make. Keep on cooking!

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