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Grouper Gratin with Spinach Sauce


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Grouper Gratin with Spinach SauceIngredients: 4 servings

600 g fillet of fish such as grouper (Hamour) or sea bass

1 tablespoon vegetable oil

¾ cup grated Emmental or Gruyere cheese

2 tablespoons grated Parmesan cheese

3 to 4 tablespoons whipping cream

2 tablespoons mustard

Salt and freshly ground white pepper

For Sauce

100 g spinach leaves (4 cups packed)

¼ cup fish stock or water

3 tablespoons whipping cream

Salt and freshly ground white pepper

For Decoration

Spinach or parsley leaves

Radish or cherry tomatoes


1. Sprinkle fish fillet with little salt and white pepper and place on an oiled baking sheet skin side down.

2. Mix grated Gruyere cheese, grated Parmesan cheese, cream, mustard, salt sparingly (cheese is salty), and white pepper in a bowl.

3. Spread cheese mixture on top of fish.  (Recipe may be prepared to this stage a day before serving, refrigerate covered and bring to room temperature before baking).

4. Bake fillet in a preheated 200 C° oven about 10 minutes or till top is golden.

5. Remove and keep hot.

To prepare sauce: 

Boil spinach leaves in salted boiling water few minute and strain well, or steam till tender.

1. Place spinach leaves with fish stock or water in a blender and blend till smooth.

2. Remove sauce from blender to a bowl and stir in whipping cream, salt, and white pepper.

To serve fish: 

Pour hot sauce on a serving plate and place fish on a top, garnish as desired and serve hot with potatoes of choice. 

© 2005 Cooking Courses Marlene Matar