Description

This Creamy Fish on Potato Gratin recipe combines tender white fish fillets with a savory leek and garlic-infused potato base, topped with a parmesan-panko crust. Cooked first on the stovetop to develop flavors and then baked and broiled for a perfectly golden, creamy finish, this dish offers a delightful comfort meal that’s both elegant and easy to prepare.

Ingredients

Scale

Fish

4 x 160g (5oz) white fish fillets (barramundi, snapper, tilapia, cod, or salmon), skinless, ~2cm (0.8″) thick
1/2 tsp cooking/kosher salt
1/4 tsp black pepper

Sauté and Potato Base

3 tbsp (50g) unsalted butter
2 large leeks (white and pale green parts only), washed, halved 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

Liquids & Cream

1/2 cup dry white wine (any type, or substitute with more vegetable stock)
1/2 cup vegetable stock/broth, low sodium
1 cup thickened/heavy cream

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) and position a rack in the middle.
Prepare Potatoes: Cut potatoes into quarters, then slice into 4mm (1/6″) pieces. Place slices in a large bowl of water to prevent browning and remove excess starch. Drain before use.
Make Crunchy Topping: In a bowl, mix panko breadcrumbs with olive oil. Stir in finely shredded parmesan and set aside.
Season Fish: Sprinkle salt and pepper evenly on both sides of the fish fillets and set them aside.
Sauté Leeks and Garlic: Melt butter in a large (30cm/12″) oven-proof skillet over high heat until foamy. Add sliced leeks (or onions) and minced garlic, cooking for 3 minutes until softened.
Sauté Potatoes: Add the potato slices to the skillet with salt and pepper. Cook for 6 minutes, stirring regularly to prevent sticking, until potatoes are half cooked.
Reduce Wine and Stock: Pour in the white wine and let it simmer rapidly for about 1 minute until mostly evaporated. Add vegetable stock and simmer for 1.5 minutes until reduced by half.
Add Fish and Cream: Turn off heat. Place the seasoned fish fillets on top of the potatoes in the skillet, presentation side up. Pour the heavy cream evenly over the fish and potatoes, ensuring full coverage. Sprinkle the prepared panko and parmesan topping evenly on top.
Bake: Transfer the skillet to the preheated oven and bake for 30 minutes. This long bake time ensures the fish stays succulent and potatoes are tender.
Grill for Color: Switch the oven to grill (broiler) on high and move the skillet to the top shelf. Grill for 4 minutes or until the topping is golden brown.
Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes before serving. Enjoy the fish and potato gratin together for maximum flavor.

Notes

Note 1: Use any firm white fish such as barramundi, snapper, tilapia, cod, or even salmon if preferred.
Note 2: Leeks add a mild onion flavor and soften beautifully, but onions are a good substitute if leeks are not available.
Note 3: Use starchy potatoes like Russets or Yukon Gold for best texture in gratin dishes.
Note 4: White wine can be substituted with additional vegetable stock for a non-alcoholic version.
Ensure the skillet used is oven-proof to safely transfer from stovetop to oven.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Western

Keywords: fish gratin, creamy fish, potato gratin, baked fish, comfort food, oven-baked fish