in Recipes

Fish à la Bordelaise

updated

Spread the love

Ingredients for 2 servings:

  • 400 g pollock fillet(s) or cod fillet
  • e.g. salt and pepper
  • 1 onion(s)
  • 1 tbsp olive oil or sunflower oil
  • 50 g butter
  • 30 g breadcrumbs
  • 2 tbsp parsley, chopped
  • 4 tbsp herbs, frozen (e.g. 8-herb mix)
  • 150 ml meat broth or fish broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

topped with a delicious herb crust

Wash the fish fillets, pat dry, and season with salt and pepper. Finely dice the onion. Fry in oil with butter (butter won’t brown as quickly when mixed with oil). Mix with breadcrumbs and herbs. Add 50 ml of the stock to the mixture. Pour the remaining 100 ml into the baking dish. Crumble the mixture of onions, herbs, breadcrumbs, etc., onto the fish. Cover with aluminum foil. Place in a preheated oven at 250°C for a good 15 minutes. After 15 minutes, remove the aluminum foil to allow the crust to brown. Be careful not to overcook it.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot salad

Baked chicory