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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.

86 K 4.3/5 (16 reviews)

1 hour 7 min. difficulté

Easy

7.80 €

12 fillets

10 Ingredients

Last modified on: February 20^th 2019

For 12 fillets, you will need:

1 150 g shallot
2 150 g onion
3 3 cloves garlic
4 150 g butter
5 360 ml dry white wine
6 12 sprigs parsley
7 2 lemon
8 9 tablespoons breadcrumbs
9 6 tablespoons olive oil
10 12 fillets fish
Total weight: 3,060 grams

Change these quantities to make:

2 fillets 4 fillets 8 fillets 12 fillets

Change measures:

Metric

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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.

Prepare 150 g shallot and 150 g onion, and peel 3 cloves garlic.

Stage 2 - 4 min.

Chop these finely.

Stage 3 - 3 min.

Melt 150 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.

Stage 5 - 1 min.

Pour 360 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 12 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 2 lemon.

Blend together.

Stage 9 - 3 min.

Transfer the mixture to a bowl and add 9 tablespoons breadcrumbs and 6 tablespoons olive oil.

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

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.

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.

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.

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	330 RDI=130 %	150 RDI=10 %	220 RDI=30 %	3,880 RDI=190 %	16,260 RDI: 190 %
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 %

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 12 fillets : 23.35 €
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)

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