Creamy Baked Fish on Potato Gratin
White fish bakes over a leek and potato gratin beneath a creamy sauce and crisp panko topping.
By Cookin' KitchenUpdated
- Total: 1 hour
- Servings: 4 servings
Recipe
Creamy Baked Fish on Potato Gratin
White fish bakes over a leek and potato gratin beneath a creamy sauce and crisp panko topping.
Cookin' · https://cookin.club/recipes/creamy-baked-fish-on-potato-gratin
- Prep
- 10 minutes
- Cook
- 45 minutes
- Rest
- 5 minutes
- Total
- 1 hour
- Servings
- 4
Ingredients
For 4 servings
Fish
Potato gratin
Crunchy topping
Equipment
- Oven
- Large bowl
- Bowl
- 30 cm/12-inch ovenproof skillet
Instructions
Preparation
Step 1: Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
Step 2: Cut the potatoes into quarters, then slice them 4 mm thick. Place the cut potato in a large bowl of water to prevent browning and remove excess starch. Drain before use.
Step 3: Mix the panko and olive oil in a bowl, then stir in the Parmesan.
Step 4: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
Step 5: Melt the butter in a large ovenproof skillet, about 30 cm/12 inches, over high heat until foamy. Add the leek and garlic, then cook for 3 minutes.
Step 6: Add the potato, salt, and pepper. Cook for 6 minutes, stirring regularly, until the potatoes are half cooked.
Step 7: Pour in the white wine and simmer rapidly until mostly evaporated, about 1 minute. Pour in the stock and simmer for 1 1/2 minutes, or until reduced by half.
Step 8: Turn off the stove. Place the fish on top of the potatoes, presentation side up. Pour the cream over the fish and potatoes, aiming to cover them fully. Sprinkle with the panko mixture.
Step 9: Bake for 30 minutes.
Step 10: Switch the oven grill (broiler) to high and move the skillet to the top shelf. Grill for 4 minutes, or until the topping is golden.
Step 11: Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Serve the fish and gratin together.
Notes
For the fish, choose skinless fillets about 2 cm thick. Barramundi, snapper, tilapia, cod, and salmon are listed options; other suitable choices include John Dory, basa, jewfish, blue eye cod, halibut, pollock, and hake. Frozen fish can be thawed and patted dry before using.
You can use two onions instead of leeks. Replace the white wine with more vegetable stock if preferred.
Refrigerate leftovers for up to 3 days. This dish is not suitable for freezing.
Nutrition per serving
- Calories
- 710 kcal
- Fat
- 42 g
- Saturated fat
- 22 g
- Carbohydrates
- 41 g
- Sugar
- 6 g
- Fiber
- 4 g
- Protein
- 37 g
- Sodium
- 1,041 mg
- Cholesterol
- 168 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
White fish bakes over a creamy leek and potato gratin, covered with a crisp panko and Parmesan topping. Cook the potatoes on the stove first, then finish the dish in the oven.
The breadcrumb topping helps keep the fish moist as it bakes. Serve the fish and gratin together.
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