Fish "à la Bordelaise"


Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown.

It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
79K 4.3/5 based on 16 reviews
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Last modified on: February 20th 2019

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For 4 fillets, you will need:

Change these quantities to make: 2 fillets 4 fillets 8 fillets 12 fillets
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.34 min.1 hour 7 min.
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Step by step recipe


Stage 1 - 10 min.
Fish "à la Bordelaise"
Prepare 50 g shallot and 50 g onion, and peel 1 garlic clove.

Stage 2 - 4 min.
Fish "à la Bordelaise"
Chop these finely.

Stage 3 - 3 min.
Fish "à la Bordelaise"
Melt 50 g butter in a small frying pan until it froths.

Stage 4 - 1 min.
Fish "à la Bordelaise"
Add the chopped shallot, onion and garlic. Salt and pepper and mix well.

Cook for 1 minute without colouring.

Stage 5 - 1 min.
Fish "à la Bordelaise"
Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.

Stage 6 - 15 min.
Fish "à la Bordelaise"
Leave to cook gently until all there is no liquid left in the pan. Set aside.

Stage 7 - 3 min.
Fish "à la Bordelaise"
Prepare 4 sprigs parsley, keeping only the leaves.

Stage 8 - 3 min.
Fish "à la Bordelaise"
Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.

Blend together.

Stage 9 - 3 min.
Fish "à la Bordelaise"
Transfer the mixture to a bowl and add 3 tablespoons breadcrumbs and 2 tablespoons olive oil.

Mix to make a thick paste, adding more breadcrumbs if necessary. Set aside.

Stage 10 - 5 min.
Fish "à la Bordelaise"
Preheat the oven to 360°F (180°C).

Prepare the fish fillets. Rinse and dry, then remove the skin and any remaining bones.

Salt and pepper on both sides.

Stage 11 - 2 min.
Fish "à la Bordelaise"
Spread the topping mixture in a fairly thin, even layer on each fillet.

The best tool for this job is a palette-knife, if you have one.

Stage 12 - 1 min.
Fish "à la Bordelaise"
Generously butter an oven-proof dish.

Stage 13 - 1 min.
Fish "à la Bordelaise"
Lay the fish in the dish, crust uppermost.

Stage 14 - 15 min.
Fish "à la Bordelaise"
Bake for about 15 minutes (this will depend on the thickness of your fillets) and finish under the grill to give them the important browned top.

Stage 15
Fish "à la Bordelaise"
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.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,294 Kcal or 5,418 Kj109 gr51 gr73 gr
65 %42 %5 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
127 Kcal or 532 Kj11 gr5 gr7 gr
6 %4 %<1 %1 %
Per fillet
Energetic valueProteins CarbohydratesFats
324 Kcal or 1,357 Kj27 gr13 gr18 gr
16 %10 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Sulfites, Gluten, leaven, Fish
How much will it cost?
  • For 4 fillets : 7.78 €
  • Per fillet : 1.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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