Imagine flaky, tender fish enveloped in a decadent, creamy potato gratin.
Get ready to discover the secret to this surprisingly simple yet irresistibly elegant dish, perfect for a weeknight indulgence or a special occasion centerpiece.
Ingredients
Let's gather what you'll need! First, you'll want four 5-oz white fish fillets—skinless, of course! I like barramundi, but snapper or even cod will work too. Don't forget about a half-teaspoon of salt and a quarter-teaspoon of pepper to jazz 'em up!
Now, for the potato gratin, grab 3 tablespoons of butter and two large leeks—or onions if you're in a pinch! Chop up three cloves of garlic. We also need two medium starchy potatoes. Plus, gather three-quarters of a teaspoon of salt and a half-teaspoon of pepper.
For liquid sunshine!, a half-cup of dry white wine and a half-cup of veg stock will be amazing. Do not forget one-cup of heavy cream! Cream sauces add richness and complement the fish.
Finally, for the crunchy topping, three-quarters of a cup of panko crumbs, two tablespoons of olive oil, and a quarter-cup of shredded parmesan. Got it all? Great!
Preparations
Before we dive headfirst into the cooking, I will walk you through the prep! First, I'm cutting my potatoes – quarter them, then slice them about 4mm thick. Think of it like slicing cheese for a sandwich, not too thick, not too thin. Pop those sliced potatoes into a bowl of water. Trust me, it's one of my favorite expert tips!
Next, it's crunch-time, or, well, crunchy topping time! I mix the panko and olive oil in a bowl, and then I stir in the parmesan. A touch of lemon zest would add brightness to compliment the baked fish nicely. Okay, now for seasoning the stars of our show: I sprinkle salt and pepper on both sides of the fish fillets – don't be shy!
Lastly, I'm prepping the leeks – discarding the dark green part and slicing only the white and pale green section and give them a thorough wash to remove any dirt hiding inside.
Instructions
Now that prep work is done, I'm ready to guide us through the step-by-step instructions. First, preheat your oven to 180°C/350°F. Make sure a shelf is in the middle.
Cut your potatoes into quarters, then slice them 4mm thick—think 1/6". Soak these spuds in water. This stops browning and helps reduce starch, so they cook faster. Drain them well before you use them!
Mix panko and 2 tbsp of olive oil in a bowl for our crunchy topping. Stir in that parmesan—¼ cup should do it.
Sprinkle ½ tsp salt and ¼ tsp pepper on your fish fillets.
Melt 3 tbsp butter in a skillet over high heat. Toss in leek and garlic; cook for 3 minutes. Next, add the potatoes, salt, and pepper and cook for 6 minutes—stir constantly! The potatoes should be half cooked by now. Pour in ½ cup white wine, simmer; then ½ cup vegetable stock. Easy peasy!
Recipe Notes
Fish selection is key here – I've got thoughts on what works best! I like milder white fish fillets, about 0.8" thick – not too thick, not too thin. Barramundi is my fave, but John Dory, snapper, or even cod work. I wasn't sure about salmon, but folks have tried it and loved it!
Leeks need a good wash, so chop off the dark green parts and peel the outer layer. Cut 'em lengthways, wash, and slice. Potatoes? Use floury or all-rounder types to make a nice gratin. Finally, wine adds flavor – don't worry, the alcohol cooks out! If you're skipping it, add more vegetable stock.
And here are my final thoughts:
- Remember: thicker fish cuts are better!
- Frozen fish? Thaw and pat dry first.
- Presentation matters: show the side that was cut off the bone!
- Not a leek fan? Onions will do.
- Leftovers keep for 3 days, but don't freeze it!
Nutritional Information
Let's explore into what's in this Creamy Baked Fish – the good stuff and the numbers behind it!
So, a serving packs about 710 calories – that's 36% of your daily intake. We've got 41g of carbs (14%), 37g of protein (a whopping 74%!), and 42g of fat (65%).
Now, dig into specifics! You're looking at 22g of saturated fat (138%), 3g of polyunsaturated, and 14g of monounsaturated fat. There's even a tiny bit of trans fat – just 0.4g.
I know, numbers can be overwhelming. Don't worry; I'm here to help! There is 168mg cholesterol (56%) and 1041mg of sodium (45%). Plus, we're adding 1396mg potassium (40%), 4g fiber (17%), and 6g sugar (7%).
Finally, we have 2052 IU of Vitamin A (41%), 33mg of Vitamin C (40%), 194mg of Calcium (19%), and 3mg of Iron (17%). Not bad, eh?
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
Ingredients:
- 1.5 lbs white fish fillets
- 2 lbs potatoes, thinly sliced
- 1.5 cups heavy cream
- 1 cup Gruyere cheese, shredded
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Arrange potato slices in the dish.
- In a saucepan, heat cream and garlic. Season with salt and pepper.
- Pour cream mixture over potatoes.
- Top with half of the Gruyere cheese.
- Bake for 30 minutes.
- Place fish fillets on top of the potatoes. Dot with butter.
- Sprinkle with remaining cheese.
- Bake uncovered for 15 minutes, or until fish is cooked through.
Nutrition (per serving, estimated):
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g