yummy - fish gratin recipe

vintage illustration from a 1964 cookbook

One of my favorite cooks won't be found creating her gastronomic masterpieces in the back of a fancy restaurant. This one works her magic in her own kitchen. Even Tato who has decided he will eat "zero vegetables, mama, zero" happily wolfs down her squash soup. After dinner one night her two year old gave her the widest smile. "The tofu was yummy tonight, mama". Yes, you read right: her t-o-d-d-l-e-r. Who needs the Michelin Stars when you get the stamps of approval from the pickiest of eaters?
Thank you, Lita for sharing one of your favorite kid-friendly dishes!

FISH GRATIN
(modified from Annabel Karmel. Serves 4)
Ingredients:
2 fillets of dory or sole
salt & pepper to taste
juice of half a small lemon
100g wheat germ (instead of bread crumbs)
50g grated cheddar or parmesan cheese
2 Tbsp. chopped fresh parsley
50g butter, melted

Procedure:

Season fish fillets with salt, pepper and lemon juice. Lay them flat in a greased oven-proof dish. Mix the wheat germ, cheese and parsley and stir in the melted butter. Divide the cheese and wheat germ mixture evenly in between the fillets and spread in a thin layer to cover the fish. Cook the fish under a pre-heated grill for about 10 minutes or until the wheat germ turns golden and the fish is cooked through.

Serve on a bed of potato or sweet potato mash.