Fish Boulangere

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Can be made with these products:

Preparation Time: 15 minutes
Cooking Time: 1 Hour
Tools: Pro Slicer/Grater


  1. Fit the thin slicing plate to the High Speed Slicer Shredder and slice the onion. Heat half the oil in a frying pan and sauté the onion until pale golden.
  2. Preheat the oven to 190°C/375°F/ Gas 5. Lightly grease a 1.7 litre (3 pint) ovenproof dish with a little of the butter. Using the High Speed Slicer Shredder thinly slice the potatoes. Layer the potatoes and onions into the prepared dish, sprinkling each layer with thyme, salt and pepper.
  3. Pour over the hot stock. Cut 25g (1oz) butter into small cubes and dot over the surface. Bake for 45 minutes.
  4. Heat the remaining butter and oil in a frying pan and quickly sear the fish on both sides. Place on top of the potatoes and bake for 10 minutes. The fish should be cooked and the potatoes tender. Serve garnished with lemon wedges and sprigs of dill.


1 onion, halved
30ml (2 tbsp) sunflower oil
65g (2½oz) butter
675g (1½lb) potatoes, peeled
15ml (1 tbsp) fresh thyme leaves
salt and freshly ground black pepper
400ml (14fl oz) hot vegetable stock
675g (1½lb) thick cod or haddock
fillet, cut into 4 pieces
lemon wedges and dill sprigs, to garnish

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