Recipe
Fish fillet with shrimp and béchamel
Fish fillets stuffed with shrimp, onion and cheese, covered with homemade béchamel and baked. An elegant dinner full of flavor.
- Preparation2 h 20 min
- Cooking30 min
- Total time2 h 50 min
- Servings4 servings
- DifficultyMedium
Fish fillets with shrimp and béchamel are a delicious recipe, ideal for preparing an elegant dinner full of flavor that will not leave anyone indifferent.
Ingredients
Check off the ingredients you have.
For the fish
For the béchamel
To finish (optional)
Method
Marination
- Season the shrimp and fish fillets with salt and pepper.
- Add the lemon juice to the fillets and leave the fish and shrimp in the marinade for at least 2 hours.
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Assembly
- Cut the red onion into fine julienne strips and grate the yellow cheese.
- In a deep oven-safe dish, place half of the fish fillets. On top, put the onion, then the shrimp, and finally the grated cheese.
- Cover everything with the other half of the fish fillets.
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Béchamel sauce
- In a saucepan over low heat, melt the butter. When melted, add the flour and stir with a wooden spoon.
- Incorporate the milk little by little, without stopping stirring, so that no lumps form.
- Season with salt, grated nutmeg and ground pepper to taste. Continue cooking without stopping stirring until the sauce becomes thick.
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Baking and plating
- Cover the stuffed fillets with the béchamel sauce and bake them for 20 minutes at 180 °C.
CiberCuba - If you want to gratinate them, add grated cheese on top and increase the oven temperature to 220 °C for the last 5 minutes.
- If you prefer not to gratinate them, finish the dish by sprinkling very finely chopped parsley. Enjoy!
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