Creamy baked fish on potato gratin


Here’s what you need to make this:







This recipe is best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. We don’t want fillets too thin else they will overcook.


Our favourite fish to make this with is barramundi. Here are some more fish with similar cooking characteristics that will work great:


barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake.


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, aiming for 2cm/0.8″ thick. Pictured above is barramundi which is a thicker fish so we used the tail.


Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.



I recommend avoiding:


Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);


Oily, “fishy” fish – Like mullet and sardines (try this recipe for sardines!).



And here’s what you need for the rest of the dish:



-Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin flavour.

– Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal

– US: Russet

– UK: Maris Piper


Leek – Flavour base for the gratin. Feel free to substitute with a standard onion!


Garlic – Flavour base.


Chardonnay or other dry white wine – This gives the sauce depth of flavour. Without, it tastes more one dimensional and like it’s missing “something”. Chardonnay is my favourite but any dry white wine that’s not too sweet or too woody will work fine. Non alcoholic substitute – More vegetable stock.


Vegetable stock/broth – For semi braising the potatoes in a flavoured broth, tastier than using just water!


Butter – For pan sautéing the potatoes before finishing them off in the oven.


Panko, parmesan and olive oil – The crunchy topping!



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