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Creamy Fish on Potato Gratin

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Creamy Fish on Potato Gratin is a cozy one-pan meal where tender white fish bakes over a rich leek and potato gratin. Topped with a golden parmesan-panko crust, this comforting dish soaks up the flavors of the fish and cream for an unforgettable dinner that’s both elegant and easy.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

  • Fish:
  • 4 x 5 oz (160g) white fish fillets (barramundi, cod, snapper, tilapia, or salmon), skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Potato Gratin:
  • 3 tablespoons unsalted butter
  • 2 large leeks (white and pale green parts only), halved and sliced (or 2 onions)
  • 3 garlic cloves, minced
  • 2 medium starchy potatoes (8 oz / 250g each), peeled and sliced 1/6″ thick
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium vegetable stock
  • 1 cup heavy cream
  • Crunchy Topping:
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup finely shredded parmesan cheese

Instructions

  1. Preheat oven to 350°F (180°C) or 320°F (160°C) fan-forced.
  2. Soak potato slices in cold water for a few minutes. Drain well and set aside.
  3. In a bowl, combine panko breadcrumbs with olive oil. Stir in the parmesan cheese. Set aside.
  4. Season fish fillets on both sides with salt and pepper.
  5. In a large 12-inch oven-safe skillet, melt butter over high heat until foamy.
  6. Add sliced leeks and garlic. Sauté for 3 minutes until softened.
  7. Add drained potato slices, salt, and pepper. Cook for about 6 minutes, stirring regularly, until potatoes are half-cooked.
  8. Pour in vegetable stock and simmer for about 1½ minutes until reduced by half. Turn off heat.
  9. Arrange the seasoned fish fillets on top of the potato mixture, presentation side up.
  10. Pour heavy cream over the fish and potatoes, making sure everything is coated.
  11. Sprinkle the panko topping evenly over the fish.
  12. Transfer skillet to the oven and bake for 30 minutes.
  13. Switch oven to broil (grill) on high. Move skillet to the top rack and broil for 4 minutes or until topping is golden and crispy.
  14. Remove from oven and let rest for 5 minutes before serving.
  15. Scoop and serve warm, ensuring each portion includes both fish and gratin.

Notes

  • Use a mandoline for evenly sliced potatoes.
  • Any firm white fish works well; salmon is also a great option.
  • Don’t skip the rest time—it helps the gratin thicken and flavors settle.
  • This dish pairs well with a crisp green salad or steamed vegetables.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Western
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 4g
  • Sodium: 590mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 120mg

Find it online: https://recipeteach.com/creamy-fish-on-potato-gratin/