This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
111 K 4.3/5 (16 reviews)
1 hour 7 min.
Easy
7.80 €
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
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: Winegrowers' sausage casserole, Chicken breasts with tarragon, Spaghetti with mushrooms, Pork chops with a duo of brassicas, Jura bread, ... See them all 70
Butter
Like these other recipes: How to prepare cockles, Craquelin (sweet cracker dough), Stock-pot fish , Escalope cordon bleu, Lille style chicken, ... See them all 492
Shallot
Like these other recipes: Creamy risotto with vegetables , New peas with pesto, Morbiflette, Quartet of brassicas with cream , Leek and celery soup, ... See them all 213
Onion
Like these other recipes: Mexican ceviche, Pilau rice, Greek salad, Cassoulet, Split peas "à la française", ... See them all 153
Other recipes you may also like
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020352 K4.7 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016481 K4.4 7 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018436 K4.8 7 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour. February 21th 2011273 K3.8 50 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm". February 21th 2011958 K 24.9 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.