Description
A deliciously creamy fish on potato gratin featuring tender white fish fillets baked over a flavorful leek, garlic, and potato base with a crispy parmesan panko topping. This comforting meal combines the rich textures of creamy gratin and succulent fish, enhanced by white wine and vegetable stock, perfect for an elegant yet simple dinner.
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 part 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, any type (or substitute 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: Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle to ensure even baking later.
- Prepare potatoes: Cut the peeled potatoes into quarters and then slice them 4mm thick. Place the cut potatoes into a large bowl of water to prevent browning and remove excess starch. Drain well before use.
- Make crunchy topping: In a bowl, mix panko breadcrumbs with olive oil, then stir in finely shredded parmesan cheese. Set aside for topping.
- Season fish: Sprinkle salt and black pepper evenly on both sides of the fish fillets. Set aside to rest.
- Sauté leeks and garlic: In a large oven-proof skillet (about 30cm/12 inches), melt the unsalted butter over high heat until foamy. Add sliced leeks and minced garlic, cooking for 3 minutes until softened and fragrant.
- Sauté potatoes: Add the sliced potatoes to the skillet along with salt and black pepper. Cook for 6 minutes, stirring regularly, until the potatoes are about half cooked.
- Reduce wine and stock: Pour in the white wine and simmer rapidly until mostly evaporated, about 1 minute. Then add the vegetable stock and simmer for 1.5 minutes or until reduced by half.
- Add fish and cream: Turn off the stove. Place the seasoned fish fillets on top of the potato mixture with the presentation side up. Pour the thickened cream all over the fish and potatoes to cover them fully. Sprinkle the prepared panko parmesan topping evenly over everything.
- Bake: Place the skillet in the preheated oven and bake for 30 minutes. This ensures the fish remains succulent and the potatoes cook through.
- Grill topping: Switch the oven to grill (broiler) on high heat and move the skillet to the top rack. Grill for 4 minutes or until the topping is golden and crunchy.
- Rest and serve: Remove from oven and let rest for 5 minutes before serving. Serve fish and gratin together for the best flavor combination in every bite.
Notes
- Fish choice: Use delicate white fish fillets about 2 cm thick such as barramundi, snapper, tilapia, cod, or salmon. Avoid very thin or thick cuts for best flavor and texture. Frozen fish works fine if thawed and patted dry.
- Leeks washing: Use only the soft white and pale green parts of the leeks. Discard the darker green parts. Peel off the first outer layer, cut in half lengthwise, wash thoroughly, and shake off excess water before slicing.
- Potatoes: Starchy or floury potatoes (such as Russet, Maris Piper, or Sebago) work best to achieve a creamy gratin texture.
- Wine substitution: White wine adds flavor but the alcohol cooks off. You can substitute more vegetable stock if preferred.
- Leftovers: Store in the refrigerator for up to 3 days. Not recommended for freezing.
- Presentation side: The presentation side of the fish is the side cut off the bone, which looks nicer; avoid the side where the skin was.
- Other proteins: Alternatives like chicken may be bland; shrimp or prawns might work with reduced cook time but not tested.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 490 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
