Creamy baked fish on potato gratin

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’s a cross between a casserole, gratin and a pie. This can be a fabulous 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 provides off very French-country vibes. Which, in hindsight, is quite unsurprising given it’s a recipe that our very personal Chef JB simply casually threw collectively in the future. We ate it, liked it a lot, declared it was “website-worthy” then proceeded to remake it…oh, I don’t know. Perhaps 10, 12 instances earlier than we had been totally proud of it and closed out all of the “what ifs”?

Principally, it’s a creamy potato gratin, heavy on the leek (or onion), with fish that’s baked on prime on the identical time, coated in a crunchy golden breadcrumb topping. So primarily, the breadcrumb topping acts as a lid, protecting every part steamy and succulent because the fish bubbles away within the creamy sauce, absorbing the fish juices.

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

Close up showing succulent Creamy fish on potato gratin

Components

Right here’s what you must make this:

Greatest fish

Ingredients in Creamy fish on potato gratin

I like to make use of barramundi (pictured above), snapper and ling for this recipe. I used to be going to suggest white fish fillets, however truly, salmon and trout will work effective too. Simply intention for one thing that’s round 2 cm / 0.8″ thick . We want fillets that aren’t too skinny so it may be baked within the oven with out overcooking.

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

Appropriate fish

This recipe is greatest made with the extra delicate white fish fillets which might be round 2 cm (0.8″) thick. Our favorite fish to make this with is barramundi. Listed below are some extra fish with related cooking traits that can work nice:

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

Keep in mind, the form of fish signifies that you get thick cuts from the primary physique in addition to skinny cuts from in direction of the tail. Go for the thicker cuts!

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 will change into dry inside so are very vulnerable to overcooking within the oven. I really feel these fish are (principally) higher in uncooked/uncommon type comparable to Ceviche, Poke Bowls, Tartare (additionally see Tuna Steak);
Oily, “fishy” fish – Like mullet and sardines (strive this recipe for sardines!).

For the potato gratin and creamy sauce

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

Potatoes – Floury (starchy) and all-rounder potatoes work greatest to attain a stunning potato gratin flavour.
– Australia: a budget dirt-brushed potatoes bought in all places (known as Sebago) are supreme
– US: Russet
– UK: Maris Piper
Leek – Flavour base for the gratin. Be at liberty to substitute with a regular 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 effective. 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!

The right way 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 will be useful if the entire dish may simply be finished within the oven however the taste in the long run result’s simply not pretty much as good. Whereas utilizing the stove-to-oven technique makes it firm worthy good!

How to make Creamy fish on potato gratin

Crunchy topping – Combine the panko and olive oil collectively, then stir by way of the parmesan.
Sauté the leeks and garlic, then cook dinner the sliced potatoes for six minutes or till they’re partially cooked. Throughout this step, the potatoes take up the flavour of the leek and garlic which is what makes the gratin so good!
Braise the potatoes firstly in wine for 1 minute (simmer quickly to virtually totally cut back to cook dinner out the alcohol) then the vegetable inventory for 1 1/2 minutes till diminished by half.
Prime with fish items (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as a lot protection as potential.
Topping – Sprinkle all the floor with the crunchy topping.
Bake for half-hour – I PROMISE THE FISH DOES NOT OVERCOOK!! You’ll assume it does, nevertheless it doesn’t. All that creamy goodness underneath the breadcrumb topping retains every part moist and succulent!
Broil/grill 4 minutes – Then to complete it off, I like to provide it a fast 4 minute blast underneath the oven grill/broiler to provide 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 minimize into the fish, it stays within the fish flesh (and results in your mouth) quite than operating out onto the plate.

Freshly cooked Creamy fish on potato gratin

What to serve with Creamy Fish on Potato Gratin

All you must 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, strive 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 baggage or jugs. Then it actually takes 2 minutes to pipe into the pan and 10 minutes to bake. How good is that!!! – Nagi x

Steered sides

Drizzling lemon dressing over French Bistro Salad — French bistro salad

Artisan style no knead bread in a dutch oven, fresh out of the oven — French bistro salad

Watch easy methods to make it

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Creamy baked fish on potato gratin

Creamy baked fish on potato gratin