Fluke au Gratin

I would make more sauce next time. That is what makes the dish so tasty. I served it with rice and needed more sauce for that.

I’m not a fan of mushrooms but this was delicious. I used a mix of mushrooms (enoki, button, baby bella). I used fresh Mahi and substituted Panko for the breadcrumbs because that’s what I had. It’s not only easy and pretty fool proof but elegant enough to serve to guests.

Definitely increase the amounts for the sauce; I doubled it after reading the comments. I added a lot more mushrooms on top too. The breadcrumbs didn't brown so I put the dish under the broiler at the end for a few minutes which helped. Delicious and easy, overall.

This recipe is one of my stand-bys and I’ve served it to happy guests. In years of loyal use, I’ve streamlined it. I leave out the vinegar and skip the extra tablespoons of wine after the simmer. The mushrooms on top add nothing, and I often don’t bother with the crumbs. With a meaty fish like amberjack, I like to stir a bit of green olive paste into the sauce. It works beautifully but would overwhelm a milder fish.

Made it with fresh tarragon instead of the chives, parsley, and white vinegar. Delicious!

This is an almost but not quite for me. I knew a sauce like this had to be measured precisely so that flavors balanced, I also made twice the sauce because so many people recommended that and I have to say I think that was the problem. It overpowered the fish which was a lovely $25 worth of halibut.

I made this with tilapia and it was terrific. I used the comment here about freezing the butter and then grating it, with worked very well. I also added parmesan to the bread crumbs, which now seems to have been essential.

I used flounder for this recipe since I couldn't find fluke and it was half the price of halibut. Since my boyfriend and I do not drink alcohol, I always use de-alcoholized wine. I followed one writer's suggestion and used oyster mushrooms instead of the button mushrooms listed in the ingredients. It was great!

For a uniform crispy bread crumb topping, don't dot the dish with butter. Instead, melt the butter and toss with bread crumbs before adding to the dish. They should be just barely moistened. One tablespoon might even be enough butter for the 1/3 C of bread crumbs. I'd use panko and salted butter, or add a pinch of salt if all you have is unsalted butter. (Don't use evoo for this. Remember, you're cooking at 425F.)

I did this entirely in one cast-iron pan and one bowl. Made the sauce in double quantity as recommended by others here, put half of it in the bowl, spread out the rest in the pan, put the fish on top. Added the wine to what was in the bowl and proceeded with the recipe from there.

Is this right? You don't cook or saute the sliced mushrooms at all? You put them in raw?

More sauce and mushrooms won’t hurt

Made this with a large piece of cod and it was delicious (and cooked a bit longer). Used extra garlic since didn’t have shallot or chives on hand, and doubled the lemon juice instead of vinegar. Was great with additional sliced mushrooms spread all around. Thanks to all that butter, no need for cheese in this recipe.

Delicious and easy! Tweaked just a few things: I added a can of mushrooms instead of fresh, worked out fine. Used yellow onion instead of shallot, added dried chives instead of fresh - and the rest I did as directed. Accompaniments included: roasted potatoes and peas.

Second time cooking this. Exceptional. A good bit of prep, but all easy. And pleasing, if you like prepping. Can easily see adapting this to other proteins.