Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Name: Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)
Prep time: 20 min
Cook time: 25 min
Total time: 25 min
Ingredients: 4 white fish filets (about 800g total)2 tbsp (28g) unsalted butter4 shallots or 1 large onion, peeled and diced finely1 garlic clove, peeled and diced finely1/3 cup (80ml) white wine50g (panko) breadcrumbs1 lemon, juiced2 tbsp fresh parsley, chopped (about 10-12 sprigs)1 tsp salt½ tsp freshly ground black pepper2 tbsp (30ml) Extra Virgin Olive Oil

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Cost: $1.45 /serving

Author : Audrey

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Ingredients

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4 white fish filets (about 800 grams total)2 tbsp (28 grams) unsalted butter4 shallots or 1 large onion, peeled and diced finely1 garlic clove, peeled and diced finely1/3 cup (80 milliliters) white wine50 grams (panko) breadcrumbs1 lemon, juiced2 tbsp fresh parsley, chopped (about 10-12 sprigs)1 tsp salt½ tsp freshly ground black pepper2 tbsp (30 milliliters) Extra Virgin Olive Oil

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Instructions

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Step 1

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Step 5

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.