Easy poisson à la Bordelaise (oven baked fish gratin)

Easy poisson à la Bordelaise (oven baked fish gratin)

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"A freezer aisle classic made fresh with love! You’ll be surprised how quickly this homemade version comes together, and how much better it tastes. The chunky panko breadcrumbs add a satisfying crunch–the perfect contrast to the soft, flaky fish. If you can’t get panko breadcrumbs, chunky homemade breadcrumbs are a great alternative (fine breadcrumbs can also be used, but won’t deliver the same crunchy texture). You can use any white fish you have available, but we like cod. And don’t skip the lemon butter! It only takes a few minutes to make, and is essential for the deliciously saucey, zesty finish."
Difficulty
Easy 👌
Preparation
25 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
cod fillets
1 cloves
garlic
½
egg
50 g
butter
75 g
panko breadcrumbs
½ tbsp
sweet paprika powder
½ tbsp
garlic powder
200 g
green beans
salt

Utensils

oven, citrus press, fine grater, cutting board, knife, bowl (small), frying pan, large pot, baking dish, whisk

Nutrition per serving

Cal523
Fat24 g
Protein31 g
Carb45 g
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  • Step 1/5

    Preheat the oven to 180°C/356°F convection or 200°C/392°F top bottom heat. Ensure fish filets are defrosted and room temperature. Zest and juice lemon and finely chop garlic and shallot. Beat the
egg in a small bowl. In a medium sized fry pan over medium heat, melt ⅔ of the butter. Add garlic and shallots, and gently sauté until translucent, for approx. 3 min. Add white wine, ⅓ lemon juice, salt, and pepper. Cook for approx. 4 min more.
    • 250 g cod fillets
    • lemon
    • 1 cloves garlic
    • ½ shallot
    • ½ egg
    • 33 g butter
    • 50 ml white wine
    • salt
    • pepper
    • oven
    • citrus press
    • fine grater
    • cutting board
    • knife
    • bowl (small)
    • frying pan

    Preheat the oven to 180°C/356°F convection or 200°C/392°F top bottom heat. Ensure fish filets are defrosted and room temperature. Zest and juice lemon and finely chop garlic and shallot. Beat the egg in a small bowl. In a medium sized fry pan over medium heat, melt ⅔ of the butter. Add garlic and shallots, and gently sauté until translucent, for approx. 3 min. Add white wine, ⅓ lemon juice, salt, and pepper. Cook for approx. 4 min more.

  • Step 2/5

    Turn off the heat and add butter and wine sauce to panko breadcrumbs, lemon zest, paprika, garlic powder, and beaten egg, combining well to evenly mix the breadcrumbs, egg and aromatics. Use your hands to gently scrunch the breadcrumbs to form a chunky but moist mixture.
    • 75 g panko breadcrumbs
    • ½ tbsp sweet paprika powder
    • ½ tbsp garlic powder

    Turn off the heat and add butter and wine sauce to panko breadcrumbs, lemon zest, paprika, garlic powder, and beaten egg, combining well to evenly mix the breadcrumbs, egg and aromatics. Use your hands to gently scrunch the breadcrumbs to form a chunky but moist mixture.

  • Step 3/5

    To prepare the green beans, trim the ends off. Bring a large pot of salted water to a boil. Blanch the beans for approx 8–12 min., according to your preferred doneness.
    • 200 g green beans
    • large pot

    To prepare the green beans, trim the ends off. Bring a large pot of salted water to a boil. Blanch the beans for approx 8–12 min., according to your preferred doneness.

  • Step 4/5

    Pat fish filets dry with a paper towel. Grease a large baking dish with butter, then lay fish filets side by side in the dish and season well with salt. Top each filet with a generous portion of the seasoned breadcrumbs. Bake in the oven for approx. 12–15 min., or until the fish is opaque and flaky and the crumb is golden and crispy.
    • baking dish

    Pat fish filets dry with a paper towel. Grease a large baking dish with butter, then lay fish filets side by side in the dish and season well with salt. Top each filet with a generous portion of the seasoned breadcrumbs. Bake in the oven for approx. 12–15 min., or until the fish is opaque and flaky and the crumb is golden and crispy.

  • Step 5/5

    Meanwhile, to make the lemon butter sauce, melt remaining butter in the previously used pan over medium heat, gently whisking. Once the color changes to light brown (approx. 4 min.), turn off the heat and add lemon juice. Finely chop parsley. Serve fish with blanched green beans, lemon butter sauce and parsley.
    • 16½ g butter
    • 5 g parsley
    • whisk

    Meanwhile, to make the lemon butter sauce, melt remaining butter in the previously used pan over medium heat, gently whisking. Once the color changes to light brown (approx. 4 min.), turn off the heat and add lemon juice. Finely chop parsley. Serve fish with blanched green beans, lemon butter sauce and parsley.

  • Enjoy your meal!

    Easy poisson à la Bordelaise (oven baked fish gratin)
FAQ

Begin by sauteing aromatics with butter and white wine, then add in panko breadcrumbs, lemon zest, lemon juice, egg, and seasoning. Pat fish filets dry and arrange in a pre-buttered baking dish. Cover fish with breadcrumb mix and bake in the oven for 12–15 min., until firm and opaque. Serve with brown butter-lemon sauce and blanched green beans.

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