Baked Pollock with Au Gratin Potatoes & Green Beans
"Give us more fish recipes" said no one, but I'm doing it anyway
I know, we do a lot of fish around here. (Maybe too much for some people?) But I love fish, and in some cases, it’s not only healthy but also a decent low-budget option. The frozen Pollock I bought for this recipe was $10.99 for 2 pounds, and we only need 1 pound for this dish. And let me tell you— it’s delicious.
Leeks, garlic, potatoes, heavy cream— say no more. Even my 3 year old was enthusiastic about this one!
I found this recipe in one of my favorite food blogs, Recipe Tin Eats— Nagi is a food genius (we also feature her easy chicken chow mein ramen!) And this recipe is no different: top-tier ingredients and a well-tested recipe that turns out exactly as pictured. I’ve added green beans to increase the veggies, but you could easily sub any other frozen veg you like. (I also decreased the cream from 1 cup to 3/4 of a cup, because it sounded a little too rich. I think it’s just right!)
You have options with the fish, too—you can use any white fish in this recipe (cod, tilapia, halibut) or even a sweet pink fish such as salmon, sea trout, or red snapper. Nagi says people have raved over this recipe with salmon! You just want your fillets to be about 1 inch thick, give or take 1/4 inch, so they won’t over- or undercook in the oven.
Baked Pollock with Au Gratin Potatoes and Green Beans (adapted from the creamy baked fish on potato gratin from Recipe Tin Eats)
Serves: 4
Total time: 45-50 minutes
For Dietary Restrictions
Gluten free: use gluten-free breadcrumbs
Dairy free: use a dairy-free heavy cream substitute; use olive oil instead of butter
Kids Can Help
peel the garlic, wash the leeks and potatoes, add salt and pepper, pour the cream on top of the fish
Ingredients
For the fish:
1 lb fresh or frozen Pollock filets (other options: cod, salmon, sea trout, snapper, tilapia, or halibut)
½ tsp salt
¼ tsp freshly ground black pepper
For the gratin:
3 Tbsp unsalted butter
2 large leeks
3 garlic cloves
2 medium starchy potatoes (like Yukon gold or Russet)
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ cup dry white wine (or sub more vegetable stock)
½ cup vegetable stock
¾ cup heavy cream
For the panko topping:
¾ cup panko breadcrumbs
2 Tbsp extra virgin olive oil
¼ cup Parmigiano Reggiano
For the green beans:
12 oz frozen green beans (I like this kind from Trader Joe’s—use half the bag)
1 Tbsp unsalted butter
Salt to taste
Tools
Cutting board
Chef knife
2 medium-sized mixing bowl
Collander
A large (5.5 liter or similar) heavy-bottomed oven-proof skillet
A medium-sized saucepan with lid (for the green beans)
Spatula
Directions
Step 1
Preheat the oven to 350 degrees.
Step 2
If necessary, thaw the fish by submerging in a bowl of cold water (this should take about 20 minutes). Once thawed, pat dry and sprinkle on both sides with ½ tsp kosher salt (total) and ¼ tsp freshly ground black pepper.
Step 3
Mix ¾ cup panko breadcrumbs with 2 Tbsp extra virgin olive oil, then add ¼ cup Parmigiano Reggiano and stir to combine.
Step 4
Cut off and discard the bottom (roots) and dark green tops of the leeks (you’ll be using just the lower white portion and just an inch or two of the green part); rinse thoroughly to remove all of the dirt, then dry and slice into ¼-inch half-moons.
Step 5
Wash the potatoes and slice into ¼-inch pieces (you can peel or leave the skin on). Place in a bowl of cold water to rinse, then drain.
Step 6
Peel and mince the garlic.
Step 7
In a large (5.5 liter or similar), heavy-bottomed oven-proof skillet, heat 3 Tbsp of butter over high heat until foamy. Add the sliced leeks and garlic, then cook for 3 minutes; add the potatoes, ¾ tsp kosher salt, and ½ tsp freshly ground black pepper. Cook for 6-7 minutes more, stirring often.
Step 8
Add ½ cup of white wine and cook until reduced, about 1 minute. Add ½ cup of vegetable stock, then simmer for 1-2 more minutes until reduced by about half (just use your best guess!)
Step 9
Turn off the heat and lay the fish fillets on top of the potatoes. Pour ¾ cup of heavy cream over the fish (try to cover every part of the fish). Sprinkle the panko mixture evenly all over the top.
Step 10
Move the pan to the oven and bake for 25-30 minutes until the potatoes are tender and the fish fillets are fully cooked (145 degrees). Meanwhile, make the green beans:
Place the frozen green beans in a lidded pan with a bit of water; bring to a boil, stirring often, and turn off heat once the beans are hot. Drain, then add 1 tbsp of butter and salt to taste; cover and set aside.
Step 11
Once the fish and potatoes are done, turn on the broiler and toast the top to give it a nice golden color (about 3-4 minutes). (Be extremely careful with the pan as the broiler will make it REALLY hot! I burned myself really badly making this recipe!)
Allow the fish to rest about 5 minutes before serving with the green beans.
