Quick Fish au Gratin

Quick fish au gratin
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
584 Calories
22g Fat
41g Carbs
54g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 584
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 51%
Cholesterol 201mg 67%
Sodium 1352mg 59%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 54g
Vitamin C 0mg 1%
Calcium 341mg 26%
Iron 5mg 26%
Potassium 1195mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can get a fabulous homemade meal on the table even if your day is incredibly busy, and this quick fish au gratin is a perfect example. The mild white fish fillets bake to perfection in a simple sauce with cheese and a buttery breadcrumb topping. Just add a tossed salad or steamed veggies, and you have a delicious meal in no time. 

Some good choices for fish are haddock, cod, pollock, and catfish. If the fish fillets are thick, allow a bit more baking time; the fish should flake easily and be opaque. It should register 145 F on an instant-read thermometer inserted into the center of the thickest fish fillet. 

If you would like more color and extra flavor in the dish, add about 1/2 to 1 cup of cooked frozen peas or broccoli to the sauce. Or add about 4 ounces of sautéed sliced mushrooms. Chives or chopped parsley are both excellent choices for herbs.


  • 1 1/2 pounds fish fillets, about 1/2-inch to 3/4-inch thick

  • 1 (10 3/4-ounce) can cream of mushroom soup, or cream of celery soup

  • 1/4 cup milk

  • 1/2 cup grated Parmesan cheese, or mild shredded cheese

  • 1 1/2 cups soft breadcrumbs

  • 3 tablespoons unsalted butter, melted

Steps to Make It

  1. Heat oven to 400 F.

  2. Butter a shallow baking dish large enough to hold the fish fillets in a single layer.

  3. Arrange the fish fillets in the prepared baking dish.

  4. In a small saucepan over medium-low heat, combine the soup with the milk and cook until hot and just simmering, stirring frequently.

  5. Pour the hot soup mixture over the fish.

  6. Sprinkle the shredded cheese over the fish. 

  7. Combine the breadcrumbs with the melted butter and toss until they are thoroughly coated. Sprinkle the breadcrumbs over the casserole.

  8. Bake for 15 to 20 minutes or until the crumbs are golden brown and the fish is flaky and thoroughly cooked. The cooking time depends on the thickness of the fillets.


  • If you are using frozen fish fillets and didn't have time to defrost them in the refrigerator overnight, you can thaw them quickly in water. Just seal the fish fillets in a plastic food storage bag and immerse the bag in a large bowl or pan of cold water. If you use the microwave to defrost the fish, do it just before you plan to bake it. 
  • Make a homemade sauce if you like to avoid condensed soup. Saute 1/4 cup of finely chopped celery or mushrooms or a few tablespoons of shallots in 3 tablespoons of butter. When the vegetables are soft, add 3 tablespoons of flour and cook for about 2 minutes while stirring constantly. Gradually whisk in 1 1/2 cups of milk and continue cooking until the sauce has thickened. Use the homemade sauce to replace the soup and 1/4 cup of milk in the recipe.