Fish "à la Bordelaise" (Slideshow version)
![Fish "à la Bordelaise" : Photo of step #15 Fish "à la Bordelaise" : Photo of step #26](https://cooking-ez.com/images/recettes/poissons/poisson/978-0.webp)
Stage 15/15 :
Serve on
hot plates and trickle a little lemon juice over just before serving.
Remarks
The breadcrumb topping can be prepared in advance as it keeps and freezes well.
From this basic recipe many variations are possible: red wine instead of white, coriander or chervil instead of parsley, etc.
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