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Creamy fish on potato gratin

Recipe video above. This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It's a cross between a casserole, gratin and a pie. The idea is that the panko acts like a lid, keeping the fish succulent as it bubbles away in the cream while the gratin soaks up the tasty fish juices.This is a fabulous cosy, rustic oven baked fish recipe that's effortless yet company worthy!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 710 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 x 160g/5oz White fish fillets , ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon - Note 1)
  • 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 (Note 2)
  • 3 garlic cloves , minced
  • 2 medium starchy potatoes (250g / 8oz each), peeled (Note 3)
  • 3/4 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup dry white wine , any type, sub more veg stock (Note 4)
  • 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

    Cup of Yum
  1. Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
  2. Potatoes - Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
  3. Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
  4. Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
  5. Sauté - Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
  6. Sauté potatoes - Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
  7. Reduce wine and stock - Pour in white wine. Simmer rapidly until it is mostly evaporated - about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
  8. Top with fish - Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
  9. Bake for 30 minutes - I know this sounds like a long time but the fish stays succulent!
  10. Colour topping - Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
  11. Rest - Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!

Notes

  • Fish - Best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks). Our favourite fish is barramundi. Other suitable fish include: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. I wasn't sure about salmon but readers were quick to try it and they loved it!
  • Other white fish fillets will work fine (like ling and monkfish) however, the flesh is a little firmer and meatier and for this dish, we really enjoyed it with slightly softer white fish fillets.
  • Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!
  • Frozen fish works just fine, thaw then pat dry well before using.
  • Other proteins - Sorry to say I can't think of alternatives for the recipe as written or with only minor tweaks. I think chicken would be bland. Shrimp/prawns might work but I'd have to reduce cook time.
  • Presentation side of the fish is the side that was cut off the bone which looks nicer when cooked ie the side the skin was on is NOT the presentation side.
  • Leeks washing – Chop the reedy dark green part off, only use the soft white & pale green part. Peel off and discard the first outer layer. Cut in halve lengthwise, wash. Shake excess water off well, then slice.
  • Potatoes - Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin texture. – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal– US: Russet– UK: Maris Piper
  • Wine adds more flavour into this dish but doesn't make it taste winey because we cook the alcohol out. Substitute with more vegetable stock.
  • Leftovers will keep for 3 days in the fridge. Not suitable for freezing.
  • Nutrition per serving.

Nutrition Information

Calories 710cal (36%) Carbohydrates 41g (14%) Protein 37g (74%) Fat 42g (65%) Saturated Fat 22g (110%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 0.4g Cholesterol 168mg (56%) Sodium 1041mg (43%) Potassium 1396mg (40%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2052IU (41%) Vitamin C 33mg (37%) Calcium 194mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 710

% Daily Value*

Calories 710cal 36%
Carbohydrates 41g 14%
Protein 37g 74%
Fat 42g 65%
Saturated Fat 22g 110%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 0.4g 20%
Cholesterol 168mg 56%
Sodium 1041mg 43%
Potassium 1396mg 30%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2052IU 41%
Vitamin C 33mg 37%
Calcium 194mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.