Description
A comforting French-style baked fish dish layered over creamy potato gratin with leeks, garlic, and a crisp Parmesan breadcrumb topping.
Ingredients
4 white fish fillets (about 5 ounces each, 3/4-inch thick, skinless)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
2 large leeks (white and light green parts only), halved lengthwise, cleaned, and sliced 1/4-inch thick
3 garlic cloves, minced
2 medium russet potatoes, peeled
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup low-sodium vegetable broth
1 cup heavy cream
3/4 cup panko breadcrumbs
2 tablespoons olive oil
1/4 cup finely shredded Parmesan cheese
Instructions
1. Preheat oven to 350°F (325°F convection) and position rack in center.
2. Cut potatoes into quarters lengthwise then slice thinly about 1/8 inch thick. Soak briefly in cold water then drain.
3. Mix panko breadcrumbs, olive oil, and Parmesan cheese in a bowl and set aside.
4. Pat fish dry and season both sides with salt and black pepper.
5. Melt butter in a large oven-safe skillet over medium-high heat. Add sliced leeks and garlic and cook about 3 minutes until softened.
6. Add drained potatoes, salt, and pepper. Cook about 6 minutes stirring regularly until potatoes begin softening.
7. Pour in 1/2 cup vegetable broth and simmer 2 minutes. Add remaining broth and cook another 1–2 minutes.
8. Turn off heat and arrange fish fillets on top of the potatoes.
9. Pour heavy cream evenly over fish and potatoes.
10. Sprinkle breadcrumb topping evenly across the skillet.
11. Bake for 30 minutes until fish is cooked and potatoes are tender.
12. Broil on high for 3–4 minutes until topping is golden and crisp.
13. Rest for 5 minutes before serving.
Notes
Use cod, haddock, halibut, or pollock for best texture.
Slice potatoes evenly for consistent cooking.
Allow the dish to rest briefly after baking so the sauce thickens slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: One-Pot & Easy Meals
- Method: Baking
- Cuisine: French-style