Fish fillets à la Bordelaise
One of the French ways of preparing fish fillets. It melts in your mouth ...
Preparation steps
- Wash the fish fillets, dry them with a kitchen towel and remove the remains of the bones, if any.
- Coat the bottom of the refractory pan with one tablespoon of olive oil. Arrange the fish fillets evenly in the baking dish. Lightly salt and pepper them and sprinkle with lemon juice.
- Cover them with cling film and let them marinate while you prepare the other ingredients.
- Panada
- Finely chop the onion and fry it in two tablespoons of olive oil, until it becomes glassy.
- Add the finely chopped garlic and fry it until it smells good. Add salt and pepper.
- Pour the onion and garlic with the wine and simmer briefly, so that the alcohol evaporates. Remove the pot from the heat and allow to cool.
- In a separate bowl, mix butter, bread crumbs and finely chopped parsley by hand or with a spatula.
- Stir in the stewed onion and garlic. When tasting, make sure the mixture is salty enough. Add more salt as needed.
- Cover the marinated fish fillets evenly with the mixture.
- Bake at 180 - 200 ° C, 20 - 30 min in the middle of the oven. Until the bread crumbs become crispy and take on a golden brown color.
Serving
It goes well with chard, white rice, boiled potatoes and lettuce. And of course with a glass of fine white.
