The fish gratin, it’s a bit of a dish from my childhood and also a dish of meal for not a lot of us. Yes, because even if I’m not a big fan of fish, and well in the pie I must say that this is my dada ! And then what’s nice about the fish gratin is that it is in fact a little like what we want, for example I have put the parsley in my mashed potatoes but you can put olives or sundried tomatoes for a change. Ditto for the fish, I put the fresh cod, but you can choose salted or take other fish such as salmon.

In short, we loved to taste this dish with Mr and I think that I would do a version without the milk for Mini-Miss. Revised and corrected to the house sauce, the fish gratin is simply a treat and for once, it is a dish from the canteen !

Fish Gratin way parmentier

For 4 people Save Print Ingredients

  • 3 fillets of cod (or other white fish)
  • 30 cl of milk
  • 1 lemon (organic or untreated
  • 1 drizzle of olive oil
  • 1 bay leaf
  • 1 branch of rosemary
  • 5-6 large potatoes
  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1/2 bunch of parsley
  • 2 tablespoons bread crumbs
  • Salt and pepper



  • Preheat the oven to 200°.
  • In a dish, arrange the fillets of cod, cover with milk, add the bay leaf, the rosemary, the garlic, and a drizzle of olive oil, then cover with aluminum foil. Bake for 25 min.
  • During this time cook the potatoes in boiling salted water. Once cooked, peel them and reduce them to a purée in a bowl.
  • Snip the parsley and add it to the mashed potatoes. Finally, add 3 tablespoons of olive oil and season.
  • Drain the cooked fish, flake the fish into a bowl with the garlic, pressed, cooked, lemon zest, and the juice of half a lemon, then mix with the mashed potatoes.
  • Divide the gratin in a baking dish, smooth it well and add the breadcrumbs on top.
  • Bake for 15-20 minutes.


Written by Doc

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