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German Baked Fish au Gratin – Oma's Überbackener Fisch mit Kase

Baked Fish au Gratin is a favorite German dinner. The French "au Gratin" sounds more elegant than the German "Überbackener Fisch mit Kase", so that's the way it's known, even in Germany.

It's "überbacken" meaning, "baked over" so the cheese melts and browns.

Ingredients:

• 8 tomatoes, sliced
  
• salt
  
• 4 fish fillets (approx. 1¾ pounds, or 800 grams)
  
• ⅓ cup (80 milliliters) tomato paste or thick tomato sauce
  
• ⅓ cup (80 milliliters) dry white wine or broth
  
• 2 tablespoons (8 grams) parsley, chopped
  
• ⅓ cup (50 grams) finely chopped onion
  
• ⅓ cup (35 grams) breadcrumbs
  
• ⅓ cup (35 grams) grated Emmentaler cheese
  
• 2 tablespoons (28 grams) butter

Instructions:

1. Preheat oven to 400°F.
   
2. Butter a large shallow baking dish.
   
3. Arrange tomato slices and fish alternately in baking dish. Sprinkle with salt.
   
4. In a small bowl, mix tomato paste, wine, parsley, and onion. Season to taste with salt.
   
5. Pour over fish and tomatoes.
   
6. Sprinkle breadcrumbs and cheese on top. Dot with butter.
   
7. Bake, uncovered, for 25 minutes or until tender.

Notes/Hints:

• German Emmentaler cheese is the traditional cheese used for this dish. If you can't find this, just use your favorite cheese (Swiss works well).
  

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