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.
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.
85 K 4.3/5 (16 reviews)
1 hour 7 min.
Easy
4 fillets
10 IngredientsLast modified on: February 20th 2019
For 4 fillets, you will need:
- 1
50 g shallot - 2
50 g onion - 3
1 garlic clove - 4
50 g butter - 5
120 ml dry white wine - 6
4 sprigs parsley - 7
½ lemon - 8
3 tablespoons breadcrumbs - 9
2 tablespoons olive oil - 10
4 fillets fish - Total weight: 1,020 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 4 min.
Chop these finely.
Stage 3 - 3 min.
Melt 50 g butter in a small frying pan until it froths.
Stage 4 - 1 min.
Add the chopped shallot, onion and garlic. Salt and pepper and mix well.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 5 - 1 min.
Pour 120 ml dry white wine into the pan, mix well and turn the heat down slightly.
Stage 6 - 15 min.
Leave to cook gently until all there is no liquid left in the pan. Set aside.
Stage 7 - 3 min.
Prepare 4 sprigs parsley, keeping only the leaves.
Stage 8 - 3 min.
Put into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ½ lemon.
Blend together.
Blend together.
Stage 9 - 3 min.
Stage 10 - 5 min.
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.
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.
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.
The best tool for this job is a palette-knife, if you have one.
Stage 12 - 1 min.
Generously butter an oven-proof dish.
Stage 13 - 1 min.
Lay the fish in the dish, crust uppermost.
Stage 14 - 15 min.
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
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 50 RDI=5 % | 70 RDI=10 % | 1,290 RDI=70 % | 5,420 RDI: 70 % |
| Per 100 g | 10 RDI=4 % | 5 RDI=0 % | 7 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per fillet | 30 RDI=10 % | 10 RDI=1 % | 20 RDI=3 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 4 fillets : 7.80 €
- Per fillet : 1.95 €
Change currency: 
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)
Dry white wine
Like these other recipes: Rabbit with mustard, Purple artichokes braised in white wine, Cod loin with saffron, Cheese tart, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 67
Shallot
Like these other recipes: Cod loin with saffron, Sliced cauliflower with 3 cheeses, Gratin slices with spinach, Langoustine and leek tarts, Green beans with feta cream and basil, ... See them all 190
Onion
Like these other recipes: Endive and beer soup, Mushroom bourguignon, Special Parmesan baguettes, Enchiladas, Comtoise stuffed tomatoes, ... See them all 146
Butter
Like these other recipes: Pear and chocolate Paris puddings, Mouna, Kale and potato soup, The total turnip, Langoustine and leek tarts, ... See them all 450
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018412 K 24.3 45 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019378 K 24 35 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011487 K 92.5 1 min.
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.February 14th 2012460 K3.7 30 min.
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.October 16th 2013302 K4.1 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.