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Creamy baked fish on potato gratin


This can be a one-pan meal with fish baked with cream on prime of a potato gratin with a golden crunchy topping. It’s a cross between a casserole, gratin and a pie. Fabulously cosy, rustic oven baked fish recipe that’s easy but firm worthy!

Creamy fish on potato gratin fresh out of the oven

Creamy baked fish on potato gratin

This dish offers off very French-country vibes. Which, in hindsight, is slightly unsurprising given it’s a recipe that our very personal Chef JB simply casually threw collectively someday. We ate it, liked it a lot, declared it was “website-worthy” then proceeded to remake it…oh, I don’t know. Possibly 10, 12 occasions earlier than we had been absolutely pleased with it and closed out all of the “what ifs”?

Mainly, it’s a creamy potato gratin, heavy on the leek (or onion), with fish that’s baked on prime on the identical time, lined in a crunchy golden breadcrumb topping. So basically, the breadcrumb topping acts as a lid, conserving the whole lot steamy and succulent because the fish bubbles away within the creamy sauce whereas the gratin soaks up the tasty fish juices.

It’s simply an all-out cosy dish of scrumptious cosiness!

Close up showing succulent Creamy fish on potato gratin

Elements

Right here’s what it’s good to make this:

Finest fish

Ingredients in Creamy fish on potato gratin

Appropriate fish

This recipe is greatest made with the extra delicate white fish fillets which can be round 2 cm (0.8″) thick. We don’t need fillets too skinny else they’ll overcook.

Our favorite fish to make this with is barramundi. Listed here are some extra fish with comparable cooking traits that may work nice:

  • barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake.

Bear in mind, the form of fish signifies that you get thick cuts from the principle physique in addition to skinny cuts from in the direction of the tail. Go for the thicker cuts, aiming for 2cm/0.8″ thick. Pictured above is barramundi which is a thicker fish so we used the tail.

Pores and skin on or off? Both is ok, it actually received’t have an effect on the bake time. However the pores and skin received’t be crispy. If this can be a turn-off for you, simply eat the flesh and go away the pores and skin.

Fish to keep away from

I like to recommend avoiding:

  • Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Except you’re extraordinarily cautious they’ll change into dry inside so are very liable to overcooking within the oven. I really feel these fish are (principally) higher in uncooked/uncommon kind corresponding to CevichePoke BowlsTartare (additionally see Tuna Steak);

  • Oily, “fishy” fish – Like mullet and sardines (attempt this recipe for sardines!).

For the potato gratin and creamy sauce

And right here’s what you want for the remainder of the dish:

Ingredients in Creamy fish on potato gratin
  • Potatoes – Floury (starchy) and all-rounder potatoes work greatest to attain a beautiful potato gratin flavour.
    – Australia: a budget dirt-brushed potatoes bought in every single place (known as Sebago) are ultimate
    – US: Russet
    – UK: Maris Piper

  • Leek – Flavour base for the gratin. Be happy to substitute with a normal onion!

  • Garlic – Flavour base.

  • Chardonnay or different dry white wine – This offers the sauce depth of flavour. With out, it tastes extra one dimensional and prefer it’s lacking “one thing”. Chardonnay is my favorite however any dry white wine that’s not too candy or too woody will work high quality. Non alcoholic substitute – Extra vegetable inventory.

  • Vegetable inventory/broth – For semi braising the potatoes in a flavoured broth, tastier than utilizing simply water!

  • Butter – For pan sautéing the potatoes earlier than ending them off within the oven.

  • Panko, parmesan and olive oil – The crunchy topping!


Find out how to make Creamy Fish on Potato Gratin

This can be a one pan meal that begins off on the range and is completed within the oven. It could be helpful if the entire dish may simply be accomplished within the oven however the taste in the long run result’s simply not pretty much as good. Whereas utilizing the stove-to-oven methodology makes it firm worthy good!

How to make Creamy fish on potato gratin
  1. Crunchy topping – Combine the panko and olive oil collectively, then stir via the parmesan.

  2. Sauté the leeks and garlic, then prepare dinner the sliced potatoes for six minutes or till they’re partially cooked. Throughout this step, the potatoes take in the flavour of the leek and garlic which is what makes the gratin so good!

  3. Braise the potatoes firstly in wine for 1 minute (simmer quickly to nearly absolutely scale back to prepare dinner out the alcohol) then the vegetable inventory for 1 1/2 minutes till decreased by half.

  4. Prime with fish items (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as a lot protection as doable.

  5. Topping – Sprinkle all the floor with the crunchy topping.

  6. Bake for half-hour – I PROMISE THE FISH DOES NOT OVERCOOK!! You’d assume it does, nevertheless it doesn’t. All that creamy goodness beneath the breadcrumb topping retains the whole lot moist and succulent!

    Broil/grill 4 minutes – Then to complete it off, I like to offer it a fast 4 minute blast beneath the oven grill/broiler to offer the topping pretty color.

    Relaxation 5 minutes – Place on the counter and let it relaxation for five minutes earlier than serving. Don’t skip this step! That is when the juices within the fish will get reabsorbed into the fibres so once you lower into the fish, it stays within the fish flesh (and results in your mouth) slightly than operating out onto the plate.

Freshly cooked Creamy fish on potato gratin
Scooping Creamy fish on potato gratin

What to serve with Creamy Fish on Potato Gratin

All it’s good to end off this meal is a contemporary, crisp salad to serve on the aspect. Simply toss leafy greens in French Dressing, or for those who’re cooking for firm, attempt the French Bistro Salad. On theme with the French-ish vibes happening on this dish!

I additionally wouldn’t say no to some crusty bread for mopping the plate clear. And for dessert – anybody for a pile of contemporary baked Madeleines? Quick turning into a go-to for dinner events as a result of the batter is made upfront (you’ll be able to even freeze it!) and saved in piping luggage or jugs. Then it actually takes 2 minutes to pipe into the pan and 10 minutes to bake. How good is that!!! – Nagi x

Urged sides


Watch how one can make it

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Creamy fish on potato gratin fresh out of the oven

Creamy fish on potato gratin

Servings4

Faucet or hover to scale

Recipe video above. This can be a one-pan meal with fish baked on prime of a potato gratin in a creamy sauce with a golden crunchy topping. It is a cross between a casserole, gratin and a pie. The thought is that the panko acts like a lid, conserving the fish succulent because it bubbles away within the cream whereas the gratin soaks up the tasty fish juices.This can be a fabulous cosy, rustic oven baked fish recipe that is easy but firm worthy!

Directions

  • Preheat the oven to 180°C/350°F (160°C fan) with a shelf within the center.

  • Potatoes – Reduce the potatoes into quarters, then sliced 4mm / 1/6″ thick. Place lower potato in a big bowl of water (prevents from going brown, removes extra starch so it cooks faster). Drain earlier than use.

  • Crunchy topping: Combine panko and olive oil in a bowl. Then stir in parmesan.

  • Season fish: Sprinkle salt and pepper on either side of the fish fillets. Put aside.

  • Sauté – Soften butter in a big oven-proof skillet (30cm/12″) over excessive warmth till foamy. Add leek and garlic, then prepare dinner for 3 minutes.

  • Sauté potatoes – Add potato, salt and pepper. Cook dinner for six minutes, stirring repeatedly. The potatoes needs to be half cooked at this stage.

  • Cut back wine and inventory – Pour in white wine. Simmer quickly till it’s principally evaporated – about 1 minute. Pour in inventory, then simmer for 1 1/2 minutes or till decreased by half.

  • Prime with fish – Flip the range off. Place fish on prime of the potatoes, presentation aspect up. (Be aware 1) Pour cream throughout, aiming for full protection. Sprinkle with panko breadcrumbs.

  • Bake for half-hour – I do know this seems like a very long time however the fish stays succulent!

  • Color topping – Change to the oven grill (broiler) on excessive and transfer the skillet as much as the highest shelf. Grill/broil 4 minutes or till golden.

  • Relaxation – Take away and relaxation for five minutes, then serve! Eat the fish and gratin along with every mouthful for optimum consuming pleasure!!

Recipe Notes:

1. Fish – Finest made with the extra delicate white fish fillets which can be round 2 cm (0.8″) thick. Not too thick (not sufficient flavour will get inside) and never too skinny (overcooks). Our favorite fish is barramundi. Different appropriate fish embody: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. Different white fish fillets will work high quality (like ling and monkfish) nonetheless, the flesh is a bit of firmer and meatier and for this dish, we actually loved it with barely softer white fish fillets. Bear in mind, the form of fish signifies that you get thick cuts from the principle physique in addition to skinny cuts from in the direction of the tail. Go for the thicker cuts! Frozen fish works simply high quality, thaw then pat dry nicely earlier than utilizing. Different proteins – Sorry to say I can’t consider options for the recipe as written or with solely minor tweaks. I believe rooster can be bland. Shrimp/prawns would possibly work however I’d have to cut back prepare dinner time. Presentation aspect of the fish is the aspect that was lower off the bone which appears to be like nicer when cooked ie the aspect the pores and skin was on is NOT the presentation aspect. 2. Leeks washing – Chop the reedy darkish inexperienced half off, solely use the comfortable white & pale inexperienced half. Peel off and discard the primary outer layer. Reduce in halve lengthwise, wash. Shake extra water off nicely, then slice. 3. Potatoes – Floury (starchy) and all-rounder potatoes work greatest to attain a beautiful potato gratin texture.
– Australia: a budget dirt-brushed potatoes bought in every single place (known as Sebago) are ultimate
– US: Russet
– UK: Maris Piper
4. Wine provides extra flavour into this dish however doesn’t make it style winey as a result of we prepare dinner the alcohol out. Substitute with extra vegetable inventory. Leftovers will hold for 3 days within the fridge. Not appropriate for freezing. Diet per serving.

Diet Info:

Energy: 710cal (36%)Carbohydrates: 41g (14%)Protein: 37g (74%)Fats: 42g (65%)Saturated Fats: 22g (138%)Polyunsaturated Fats: 3gMonounsaturated Fats: 14gTrans Fats: 0.4gLdl cholesterol: 168mg (56%)Sodium: 1041mg (45%)Potassium: 1396mg (40%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 2052IU (41%)Vitamin C: 33mg (40%)Calcium: 194mg (19%)Iron: 3mg (17%)

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