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Grouper Tomato Potato Au Gratin

Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Cheese can enhance the flavors of many seafood dishes, and the correct cheese is a win-win if incorporated in creative and delicious ways. This recipe is a perfect example to this theory, in which a delicate scamp grouper is paired with aged Pecorino Toscano and Pecorino Romano Cheeses, infusing the entire dish with a nutty hint of spice and mild saltiness that is very distinct. It is a hearty meal full of complimentary flavors that you are certain to enjoy.

 2 lbs scamp grouper fillets
 ½ cup seasoned bread crumbs
 1 cup cherry tomatoes, cut in half
 1 tsp Arrabbiata spice (depending on how spicy your taste)
 ½ cup fresh basil leaves
 1 tsp fresh rosemary leaves
 1 tsp dried thyme leaves
 2 tsp sea salt
 3 bay leaves
 4 Yukon Gold potatoes, skinned, sliced 1/8 inch
  cup dry white wine
  cup extra virgin olive oil
 ½ lb aged Pecorino Toscano cheese sliced into 1/8 inch pieces (approximately 15 pieces)
 1 tbsp grated Pecorino Romano cheese
Prepare Cherry Tomatoes

Preheat oven to 250 degrees.


Place cherry tomatoes on baking sheet. Sprinkle thyme, rosemary, fresh basil and sea salt over tomatoes.


Bake for about 1/2 hour to lightly dry tomatoes, then remove from oven and set baking sheet with tomatoes aside.


Raise oven temperature to 400 degrees.

Blanch Potatoes

Place potatoes in a medium size pot. Cover potatoes with water and salt lightly with sea salt. Bring to boil and cook for 5 minutes. Remove from heat, drain, and cover with ice to cool.

Prepare Fish Dish

In a 12" x 6" deep rimmed baking dish, spread two thirds of olive oil and wine evenly on bottom, reserving enough to coat fish.


Place potato slices on bottom of baking dish in an overlapping pattern.


Spread cherry tomatoes with spices evenly on top of potatoes.


Layer Pecorino Toscano cheese evenly over top of tomatoes.


Place fish fillets evenly over top of Pecorino Toscano cheese.


In a bowl, mix seasoned bread crumbs with Arrabbiata spice.


Evenly sprinkle bread crumb mixture over fish and potatoes. Drizzle remaining olive oil over fish and spread to blend with bread crumbs.


Sprinkle grated Pecorino Romano cheese over fish and potatoes.


Place bay leaves on the very top.


Cover with aluminum foil and bake in oven for 25 minutes.


Remove aluminum foil and bake for another 15 to 20 minutes or until the top browns a bit.


Remove from oven. Remove bay leaves and serve immediately.

Nutrition Facts

Servings 6

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