Description
This Creamy Fish on Potato Gratin recipe features delicate white fish fillets baked on a luscious leek and garlic potato gratin, topped with a crunchy parmesan-panko crust. The dish is gently simmered with white wine and cream for a rich, comforting meal that stays succulent and full of flavor. Perfect for a dinner that pairs simple ingredients with classic French-inspired techniques.
Ingredients
Scale
Fish:
- 4 x 160g/5oz white fish fillets, ~2cm / 0.8″ thick, skinless (barramundi, snapper, tilapia, cod, salmon)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
Potato Gratin:
- 3 tbsp / 50g unsalted butter
- 2 large leeks, white and pale green parts only, washed, cut in half lengthways, sliced 5mm / 0.2″ thick OR 2 onions
- 3 garlic cloves, minced
- 2 medium starchy potatoes (250g / 8oz each), peeled
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1/2 cup dry white wine (or substitute with more vegetable stock)
- 1/2 cup vegetable stock/broth, low sodium
- 1 cup thickened/heavy cream
Crunchy Topping:
- 3/4 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1/4 cup parmesan, finely shredded
Instructions
- Preheat Oven: Set the oven to 180°C/350°F (160°C fan) and position a shelf in the middle.
- Prepare Potatoes: Cut the peeled potatoes into quarters, then slice them 4mm thick. Submerge the slices in a large bowl of water to prevent browning and remove excess starch, then drain before use.
- Make Crunchy Topping: In a bowl, combine panko breadcrumbs with olive oil, then stir in finely shredded parmesan. Set aside.
- Season Fish: Sprinkle salt and black pepper evenly on both sides of the fish fillets. Set aside for later.
- Sauté Leeks and Garlic: Melt unsalted butter in a large (30cm/12″) oven-proof skillet over high heat until foamy. Add sliced leeks (or onions) and minced garlic, cooking for about 3 minutes until fragrant and softened.
- Cook Potatoes: Add drained potato slices to the skillet along with salt and pepper. Cook for 6 minutes, stirring regularly until potatoes are halfway cooked.
- Reduce Wine and Stock: Pour in white wine and let it simmer rapidly until nearly evaporated, about 1 minute. Add vegetable stock, then continue to simmer for 1 1/2 minutes or until the liquid is reduced by half.
- Assemble Dish: Turn off the stove. Arrange the seasoned fish fillets on top of the potatoes in the skillet, presentation side up. Pour the thickened cream evenly over the fish and potatoes, ensuring full coverage. Sprinkle the prepared panko and parmesan topping over everything.
- Bake: Place the skillet in the preheated oven and bake for 30 minutes. This allows the fish to cook gently and stay succulent while the gratin becomes tender.
- Grill Topping: Switch the oven to grill (broiler) on high and move the skillet to the top shelf. Grill for 4 minutes or until the breadcrumb topping is golden and crisp.
- Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes before serving. Enjoy the fish and creamy gratin together with each bite for maximum flavor and texture.
Notes
- Fish: Choose white fish fillets about 2 cm thick for optimal cooking – barramundi is preferred. Other options include John Dory, snapper, basa, jewfish, blue eye cod, tilapia, cod, halibut, pollock, hake, ling, and monkfish. Salmon works well though it is slightly firmer. Frozen fish can be used if thawed and well dried first. The presentation side is the cut side from the bone, which looks nicer when cooked.
- Leeks Washing: Use only the soft white and pale green parts of the leeks. Peel off and discard the outer layer, cut in half lengthwise, wash thoroughly to remove grit, shake off excess water, then slice.
- Potatoes: Use starchy or all-purpose potatoes for the best gratin texture. Russet potatoes (US), Maris Piper (UK), or Sebago (Australia) are ideal.
- Wine: Adds flavor but alcohol cooks off during simmering. Substitute with extra vegetable stock if preferred.
- Leftovers: Keep refrigerated up to 3 days. Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
