Soul "O" Gratin
A creamy, cheesy broccoli and fish gratin with tender sole fillets, rich sauce, and a golden Parmesan topping, perfect for a comforting family dinner.
Ingredients
- 2 Tbsp. margarine or butter
- 2 Tbsp. all-purpose flour
- 1 tsp. chicken bouillon granules ⓘ
- dash of ground nutmeg ⓘ
- 1 c. milk ⓘ
- 2/3 c. shredded Cheddar cheese ⓘ
- 1 pkg. (10 oz.) frozen chopped broccoli ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 lb. sole fillets ⓘ
- 1/2 tsp. salt ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
- paprika ⓘ
Instructions
- Place margarine in a 4-cup measure and microwave, uncovered, on High 20 to 30 seconds or until melted.
- Stir in flour, chicken bouillon granules, and ground nutmeg; then stir in milk.
- Microwave, uncovered, 3 to 4 minutes, stirring every minute, until thickened; stir in Cheddar cheese.
- Spread thawed and well-drained chopped broccoli in an 8x8x2-inch square dish; sprinkle with lemon juice.
- If fish fillets are large, cut into 4 serving pieces; pat dry.
- Arrange fish, with the thickest parts to the outside edges, on top of the broccoli; sprinkle with salt.
- Spread the sauce over the fish and broccoli.
- Cover with waxed paper and microwave on High 7 to 9 minutes, rotating the dish 1/2 turn after 4 minutes, until fish flakes easily with a fork.
- Let stand, covered, for 3 minutes.
- Sprinkle with grated Parmesan cheese and paprika before serving.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or using half-and-half instead of milk. If you're out of sole, any white fish like tilapia or cod works well. You can also substitute frozen broccoli with fresh steamed broccoli, just be sure to adjust the cooking time accordingly. Adding a pinch of cayenne pepper can elevate the flavor for those who enjoy a bit of heat.
Serving Suggestions
Serve the Soul 'O' Gratin alongside a light salad or steamed vegetables for a balanced meal. It pairs beautifully with Chicken Tortellini, creating a satisfying dinner spread. You can also add a side of crusty bread to soak up the creamy sauce. For a refreshing drink, consider serving with a chilled white wine or iced tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover the dish with a damp paper towel to retain moisture and microwave in short intervals to prevent overcooking the fish. Alternatively, reheat in the oven at 350°F until warmed through for a better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Soul "O" Gratin contains roughly 562 calories, with 27g protein, 56g carbohydrates, and 27g fat. It is an excellent source of protein (55% of the Daily Value), vitamin A (54% of the Daily Value), and calcium (53% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1090mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used! Just make sure to steam it lightly before adding it to the dish to ensure it cooks thoroughly while the gratin is microwaved. This will help retain its color and texture.
Is there a non-dairy option for the cheese?
Absolutely! You can use non-dairy cheese alternatives available in stores. Just ensure they're suitable for melting. Nutritional yeast can also add a cheesy flavor if you're looking for a dairy-free option.
What can I serve with this dish?
This gratin pairs well with a variety of sides. Consider a simple green salad with a vinaigrette, or roasted vegetables for a wholesome meal. For a heartier option, serve it alongside Chicken And Green Bean Casserole for a comforting dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).