Oma's Baked Fish au Gratin

➤ by Oma Gerhild Fulson

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.

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). 

Baking fish with tomatoes and cheese makes this a tasty party dish when you're wanting German food. This is one of several easy oven baked fish recipes that are simple to prepare.

Use your favorite fish fillet (or whatever is on sale.) Instead of dry white wine, you can use broth.

Don't like the fishy smell?

The dish pictured below is made with sole. Even my husband, who's not too fond of fish, took seconds the first time I served this.

He likes it that the house doesn't smell like fish - and the flavor is very mild.

Do make sure that your fillets don't have any bones.

Nothing is worse than coming across some fish bones when eating something like this.

Depending on how juicy the tomatoes are, you'll find a fair bit of liquid in the bottom.

I just ignore it, although it does taste nice when poured over potatoes. I seasoned it with extra freshly ground pepper.

This tastes best when served piping hot with boiled new potatoes and a green salad.

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Ready to make this baked fish?

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