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.
99 K 4.3/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: February 20th 2019
For 4 fillets, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %50 RDI=5 %70 RDI=10 %1,290 RDI=70 %5,420 RDI: 70 %
Per 100 g10 RDI=4 %5 RDI=0 %7 RDI=1 %130 RDI=6 %530 RDI: 6 %
Per fillet30 RDI=10 %10 RDI=1 %20 RDI=3 %320 RDI=20 %1,360 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 7.80 €
  • 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)
Other recipes you may also like
Pesto
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
July 25th 2020278 K 25 15 min.
Fillet of pollack cooked in two stages
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
January 23th 2011186 K4.7 1 hour 40 min.
"Land and sea" kebabs
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
May 10th 2023110 K5 45 min.
How to prepare asparagus
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
June 26th 2013271 K4.9 35 min.
Mushroom buckwheat pancakes
Mushroom buckwheat pancakes
The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
May 10th 202371 K4.6 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page