Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy baked fish on potato gratin Recipe
This can be a one-pan meal with fish baked in 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!
This dish provides off very French-country vibes. Which, in hindsight, is reasonably unsurprising given it’s a recipe that our very personal Chef JB simply casually threw collectively sooner or later. We ate it, cherished 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 high on the similar time, lined in a crunchy golden breadcrumb topping. So basically, the breadcrumb topping acts as a lid, conserving all the things 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 deliciousness!
Right here’s what you could make this:
Greatest 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 are going to overcook. (UPDATE: Readers have made and cherished it with salmon – learn suggestions in feedback part!)
Our favorite fish to make this with is barramundi which is a well-liked Australian fish. Listed below are some extra fish with comparable cooking traits that can work nice:
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barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, and salmon (readers have tried and cherished – see recipe feedback!).
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 okay, 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:
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Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Except you’re extraordinarily cautious they’ll develop into dry inside so are very vulnerable to overcooking within the oven. I really feel these fish are (principally) higher in uncooked/uncommon type similar to Ceviche, Poke Bowls, Tartare (additionally see Tuna Steak);
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Oily, “fishy” fish – Like mullet and sardines (do this recipe for sardines!).
For the potato gratin and creamy sauce
And right here’s what you want for the remainder of the dish:
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Potatoes – Floury (starchy) and all-rounder potatoes work finest to realize a stunning potato gratin flavour.
– Australia: a budget dirt-brushed potatoes offered all over the place (referred to as Sebago) are perfect
– US: Russet
– UK: Maris Piper -
Leek – Flavour base for the gratin. Be happy to substitute with a normal onion!
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Garlic – Flavour base.
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Chardonnay or different dry white wine – This provides 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 fantastic. Non alcoholic substitute – Extra vegetable inventory.
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Vegetable inventory/broth – For semi braising the potatoes in a flavoured broth, tastier than utilizing simply water!
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Butter – For pan sautéing the potatoes earlier than ending them off within the oven.
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Panko, parmesan and olive oil – The crunchy topping!
This can be a one pan meal that begins off on the range and is completed within the oven. It could be useful if the entire dish might simply be finished within the oven, however we tried and the flavour was not pretty much as good. Whereas utilizing the stove-to-oven technique makes it company-worthy good!
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Crunchy topping – Combine the panko and olive oil collectively, then stir by means of the parmesan.
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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 up the flavour of the leek and garlic which is what makes the gratin so good!
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Braise the potatoes firstly in wine for 1 minute (simmer quickly to virtually totally cut back to prepare dinner out the alcohol) then the vegetable inventory for 1 1/2 minutes till lowered by half.
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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.
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Topping – Sprinkle your entire floor with the crunchy topping.
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Bake for half-hour – I PROMISE THE FISH DOES NOT OVERCOOK!! You’ll assume it does, but it surely doesn’t. All that creamy goodness below the breadcrumb topping retains all the things moist and succulent!
Broil/grill 4 minutes – Then to complete it off, I like to provide it a fast 4 minute blast below 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 if you reduce into the fish, it stays within the fish flesh (and results in your mouth) reasonably than working out onto the plate.
All you could end off this meal is a recent, crisp salad to serve on the facet. Simply toss leafy greens in French Dressing, or if you happen to’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 changing into a go-to for dinner events as a result of the batter is made upfront (you may 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!!! – Johnsat x
Urged sides
Ingredients
- 4 x 160g/5oz white fish fillets , ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon – Note 1)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 3 tbsp / 50g unsalted butter
- 2 large leeks , white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2)
- 3 garlic cloves , minced
- 2 medium starchy potatoes (250g / 8oz each), peeled (Note 3)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1/2 cup dry white wine , any type, sub more veg stock (Note 4)
- 1/2 cup vegetable stock/broth , low sodium
- 1 cup thickened/heavy cream
- 3/4 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1/4 cup parmesan , finely shredded
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
- Potatoes – Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
- Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
- Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
- Sauté – Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
- Sauté potatoes – Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
- Reduce wine and stock – Pour in white wine. Simmer rapidly until it is mostly evaporated – about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
- Top with fish – Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
- Bake for 30 minutes – I know this sounds like a long time but the fish stays succulent!
- Colour topping – Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
- Rest – Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!
Notes
1. Fish – Best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks). Our favourite fish is barramundi. Other suitable fish include: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. I wasn’t sure about salmon but readers were quick to try it and they loved it!
Other white fish fillets will work fine (like ling and monkfish) however, the flesh is a little firmer and meatier and for this dish, we really enjoyed it with slightly softer white fish fillets.
Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!
Frozen fish works just fine, thaw then pat dry well before using.
Other proteins – Sorry to say I can’t think of alternatives for the recipe as written or with only minor tweaks. I think chicken would be bland. Shrimp/prawns might work but I’d have to reduce cook time.
Presentation side of the fish is the side that was cut off the bone which looks nicer when cooked ie the side the skin was on is NOT the presentation side.
2. Leeks washing – Chop the reedy dark green part off, only use the soft white & pale green part. Peel off and discard the first outer layer. Cut in halve lengthwise, wash. Shake excess water off well, then slice.
3. Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin texture. – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal– US: Russet– UK: Maris Piper
4. Wine adds more flavour into this dish but doesn’t make it taste winey because we cook the alcohol out. Substitute with more vegetable stock.
Leftovers will keep for 3 days in the fridge. Not suitable for freezing.
Nutrition per serving.
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