Potatoes Gratin - Breaded Orange Roughy - Giangi's Kitchen

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Potatoes Gratin – Breaded Orange Roughy

Published on September 2, 2010 | Fish

Potatoes gratin, individual servings. We are finally in school and life seems to get back to normal. Well maybe…

Tonight dinner is just a quick one. As you may have noticed by now, I love potatoes. Potato gratin is one of my favorite and it seems I try to sneak it in at any occasion I get. Therefore tonight I decided, due to time restrain, to make individual dishes. The result: perfect.

First of all, the thinner the slices of potatoes are, the faster they will cook. Also to save cooking time, the potatoes can be placed in a hot boiling salted water pan for 5 minutes and then proceed with the below recipe. Do however, keep in mind to not over-salt the potatoes if using this method.

I also enjoy mozzarella cheese, nice and gooey.  However any Gruyere of Emmenthal cheese will be fine also.

The Chef owners of our favorite restaurant, Razz’s, has given me some of his fantastic Panko and just wanted to do prepare a fish dish with it. So tonight my imagination took over under time restrain. Here is my creation. Love the panko, bread crumbs and parmesan cheese combo, as a result a very crispy crust was made over the fish.

Bon Appetit!

Tonight’s September 2, 2010, dinner:
Breaded Orange Roughy
Individuals Potatoes Gratin
Peas and carrot mix

Panko Orange Roughy fish


4 Fillets of Orange Roughy
Equal amounts of: Panko – Bread Crumbs – Parmesan Cheese
2 whole eggs
½ cup of flour
Salt and Pepper
Any fresh Herbes available
6 tablespoons of oil

In one dish place the flour with salt and pepper. In a second shallow dish, mix together well the panko, parmesan cheese and bread crumbs. Add any fresh or dried Herbes that are in hand. In a third dish, beat the eggs with a tablespoon of water.

Dry the fish and place it in the flour, shaking off any excess. Dip it in the egg mixture and then place it in the panko-bread crumbs mixture, and cover well.

In a large skillet heat the olive oil and when hot cook the fish, 5 minutes. When nice and golden turn and cook the other side for another 2 minutes.

Do not overcrowd the skillet. Serve nice and hot.

1 potato per person, peeled and sliced very thin
½ cup heavy cream
¼ cup shredded mozzarella cheese
Salt and pepper to taste

Preheat the oven at 375ᵒ. Grease a gratin dish well.

Add half of the potatoes slices by overlapping them and covering the bottom of individual gratin dish. Sprinkle generously with salt and pepper.

Add ¾ of the heavy cream and ¾ of the mozzarella cheese. Cover with the remaining potatoes. Sprinkle with salt and pepper. Add the heavy cream and the remaining of the mozzarella.

Place in the hot oven and cook for 30 to 40 minutes.

The thinner the slices of potatoes, the faster they will cook. Also to save cooking time, the potatoes can be placed in a hot boiling water pan for 5 minutes and then proceed with the above recipe.
I also enjoy mozzarella cheese; however any Gruyere of Emmenthal cheese will be fine also.

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