Creamy baked fish on potato gratin

This can be a one-pan meal with fish baked with cream on high 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 provides off very French-country vibes. Which, in hindsight, is somewhat unsurprising given it’s a recipe that our very personal Chef JB simply casually threw collectively at some point. 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 have been absolutely 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 high on the similar time, coated in a crunchy golden breadcrumb topping. So primarily, the breadcrumb topping acts as a lid, maintaining all the pieces 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

Substances

Right here’s what you should make this:

Greatest fish

Ingredients in Creamy fish on potato gratin

Appropriate fish

This recipe is finest made with the extra delicate white fish fillets which are 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.

Keep in mind, the form of fish implies 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 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.

Fish to keep away from

I like to recommend avoiding:

Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Until you’re extraordinarily cautious they will turn into dry inside so are very susceptible to overcooking within the oven. I really feel these fish are (largely) higher in uncooked/uncommon type similar 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 finest to realize a stunning potato gratin flavour.
– Australia: a budget dirt-brushed potatoes bought in every single place (referred to as Sebago) are ideally suited
– US: Russet
– UK: Maris Piper
Leek – Flavour base for the gratin. Be at liberty 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!

How one can 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 nearly as good. Whereas utilizing the stove-to-oven methodology makes it firm worthy good!

How to make Creamy fish on potato gratin

Crunchy topping – Combine the panko and olive oil collectively, then stir via the parmesan.
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!
Braise the potatoes firstly in wine for 1 minute (simmer quickly to nearly absolutely cut back to prepare dinner out the alcohol) then the vegetable inventory for 1 1/2 minutes till lowered by half.
High with fish items (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as a lot protection as doable.
Topping – Sprinkle your complete 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 beneath the breadcrumb topping retains all the pieces moist and succulent!
Broil/grill 4 minutes – Then to complete it off, I like to provide it a fast 4 minute blast beneath the oven grill/broiler to provide the topping beautiful 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 if you minimize into the fish, it stays within the fish flesh (and leads to your mouth) somewhat than working out onto the plate.

Freshly cooked Creamy fish on potato gratin

What to serve with Creamy Fish on Potato Gratin

All you should end off this meal is a recent, crisp salad to serve on the aspect. Simply toss leafy greens in French Dressing, or in the event you’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 recent baked Madeleines? Quick turning into a go-to for dinner events as a result of the batter is made upfront (you possibly can 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

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 the best way to make it

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Creamy baked fish on potato gratin

Creamy baked fish on potato gratin