Baked Fish with Shrimp II

Simple recipe of just fish and shrimp covered in a white sauce and baked, sounds wonderful. Lots of possibilities here! The recipe is based on Pangasius fillets.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine American

Servings servings

Ingredients

1 kilo whitefish fillets, Pangasius or Barramundi would be good here, 5-6 fillets
250 grams medium shrimp, peeled, deveined, tails removed
1/4 cup Parmesan cheese, grated
salt and pepper, to taste
3-4 cloves garlic, smashed and finely minced
dried thyme, to taste
dried parsley, to taste
spring onions, chopped, white and green parts, for garnish

For the White Sauce

3 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon salt
1 cup milk

Instructions

Preheat your oven to 180 C. get out and lightly grease a 9x13 baking dish.
Bring a pot of water to boiling and add the shrimp (remember, no tails) and cook until just pink, about 2-3 minutes, remove from heat and drain.
Season the fillets lightly with salt and pepper to your liking then lay them in a single layer in the baking dish, sprinkle some thyme and parsley over the fish, then place the shrimp in a single layer over of the fish, top with a sprinkling of thyme, rosemary, and salt to your liking.
In a small sauce pan, melt the butter over medium heat then whisk in the flour and salt to make a paste, slowly whisk in the milk and stir until the sauce thickens to coat the back of a spoon, remove from heat and pour over the shrimp in the baking dish. Sprinkle the Parmesan cheese on top of the sauce, bake uncovered for 20-25 minutes until hot and bubbly. Remove from the oven, let this rest for 10 minutes, sprinkle the chopped green onion over the top.
Serve with a tomato salad or a potato salad.

Notes

The Pangasius will run about 110 Baht for 1 kilo. The shrimp if bought from say Tesco is about 70 Baht for 250 grams, you can source this from local markets near the ocean for less. For 4 servings this is about $1.32 per serving.

Variants: Keeping in mind that variants will increase cost per serving as well; use less whitefish and cut into chunks then add some salmon cut into chunks as well. In the shrimp layer, reduce the shrimp and add in cooked oyster or mussel meat, or even crab meat, or a combination of all three. Add a finely diced red bell pepper for crunch and color.

Adapted from an internet recipe.