Easy poisson à la Bordelaise (oven baked fish gratin)

Step 1/5

• 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

• 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

• 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

• 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

• 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!