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Creamy baked fish on potato gratin

Serves: 4
From: RecipeTinEats
Baked

Creamy potato gratin, heavy on the leek (or onion), with fish that is baked on top at the same time, covered in a crunchy golden breadcrumb topping.

Ingredients

4 x 160g white fish fillets , ~2cm thick, skinless (snapper, bluenose, 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 thick OR 2 onions 
3 garlic cloves , minced
2 medium starchy potatoes (250g), peeled 
3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1/2 cup dry white wine , any type, sub more veg 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

Method

  • Preheat the oven to 180°C (160°C fan) with a shelf in the middle.
  • Potatoes – Cut the potatoes into quarters, then sliced 4mm thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
  • Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
  • Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
  • Sauté – Melt butter in a large oven-proof skillet (30cm) over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
  • Sauté potatoes – Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
  • 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.
  • 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.
  • Bake for 30 minutes – I know this sounds like a long time but the fish stays succulent!
  • Colour topping – Switch to the oven grill on high and move the skillet up to the top shelf. Grill 4 minutes or until golden.
  • Rest – Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!

Notes

1. Fish – Best made with the more delicate white fish fillets that are around 2 cm thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks).