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.
88 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: Quiche Bretonne, Potatoes with prawns, Jura bread, Quiche Bretonne, Turmeric risotto, ... See them all 67
Butter
Like these other recipes: Lime crémeux, Rosemary steamed fish, Pork Chops Champvallon style, Green and red salad with sardines and eggs mimosa, Milk rolls, ... See them all 454
Shallot
Like these other recipes: Cretan-style salmon , How to prepare cockles, Creamy risotto with vegetables , Rice with spring greens, Spaghetti with mushrooms, ... See them all 193
Onion
Like these other recipes: Potimarron and leek soup, Fish in white wine, Pissaladière with puff pastry, Spinach fritters, Creamy artichokes, ... See them all 147
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020521 K 44.2 14 hours 30 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024427 K4.3 20 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024129 K 14.4 1 hour 35 min.
Hasselback or "Swedish-style" potatoes
Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.November 26th 202315 K 1 hour 55 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020317 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.