Known in French as Poisson à la Bordelaise, this fish gratin is a French family staple. Fish fillets are topped with a mix of parsley, shallots cooked in white wine, lemon and breadcrumbs, and then baked in the oven until crunchy and golden – while the fish remains utterly tender underneath. This quick and simple recipe can be made with any white fish of your liking.
For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.
It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.
Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.
Cooking notes:
- This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
- Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
- For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
- For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
- The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
- The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.
I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment.
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21 comments
Thanks for this “comfort”..easy & appealing. dish…..A little rice on the side , salad too would make this complete…
Thank you Jasmine!
My family loves this dish too but our version sees the fish drizzled with a little single cream, a splash of white wine and a sprinkle of tarragon before adding the topping. Perhaps because we don’t have school meal memories of it we want a more grown up version. Haven’t done it in a while so thanks for the reminder 😋
Thank you Marysa! I actually love the idea of tarragon in there, this sounds delicious!
Excited about this dish! I also added tarragon.
Merci!
Enjoy Dana, thank you!
Oh la la, I haven’t had this since I lived in France several years ago now (you are right, I think it was at a canteen/diner) – but it wasn’t too bad. I am going to make this tonight, with all these travel restrictions, it can ‘take me back’ to Brittany (where I lived, not Bordeeaux)…I think Breton seafood is the best anyway! merci bien!
I made this last night. It was outstanding. I can’t drink wine so I used a little extra lemon and unsalted chicken broth. I also used leeks in place of the shallots. It was wonderful. My husband said it was restaurant quality.
Fantastic, thank you!
I made this tonight for my husband and I, and we loved it! I added the panko breadcrumbs and the parsley directly to the pot with the shallots and butter, because I wanted to have more moisture in the breadcrumb topping and added a splash of olive oil, It came out very nice. Thank you for the recipe!
Fantastic, thank you for your feedback!
Would salmon work for this recipe?
yes I don’t see why not!
Oui! I made this! I did take a picture but I don’t have Instagram. The dish was a success. Family loved it. My sister will only eat mild fish and she said it was delicious. Husband had two servings. I used tilapia, which is a mild-tasting fish. It was moist and had a little crunch to it as I did run it under the broiler. The buttery bread crumb mix was delicious and added a lot of delicate flavor. which didn’t overpower the fish. We had it with jasmine rice and broccoli slaw. Merci, merci, merci.
You’re very welcome, Sharon. So glad this delicious dish was enjoyed by the entire family! Running it under the broiler sounds heavenly too. I think I need to remake this fror myself sooner than later…
Thank you for all your recipes! When I lived in France as a teenage, my French step-mother used to make this as a regular dinner. I haven’t seen the recipe since and forgot until I saw yours today!
You’re very welcome, Kim. So glad I could bring back a (hopefully) fond memory!
I was looking for new ways to cook fish and this is perfect- light, easy and full of flavour. Definitely a new regular in the rotation! Thank you!
Appreciate it very much, Amanda. You described the dish perfectly! It’s a delicious “new” way to enjoy fish.
This is a really tasty recipe for a light, flaky fish dish. I made the breadcrumb topping quantity exactly (at least I think I did), but only used 16 (450 grams) of tipalia. Served with basmati rice and fresh green beans. My lady friend enjoyed the crunch, so the broiler for a couple of minutes is worth the extra step
So glad you both enjoyed it, David! This truly is a light fish dish and one we eat constantly growing up. It’s one of those dishes that satisfies you, but definitely doesn’t have you locked to the couch afterwards from being full.