This dish features tender fish fillets tucked beneath a layer of parmesan-seasoned mashed potatoes. This is an excellent main course for a weeknight dinner, but it is also polished enough for a relaxed weekend meal. Serve it with a crisp green salad, steamed vegetables or simply some dressed tomatoes, and you have a complete plate without needing to produce six different side dishes.
What Is Baked Dorade on Potato Gratin?
Baked fish with potato gratin brings together two ingredients that work particularly well together, which are mild white fish and creamy mashed potatoes. Dorade, also known as sea bream, is popular around the Mediterranean and is valued for its delicate flavour and firm texture.
The potato topping gives the fish a substantial companion without requiring a separate gratin mixture made with cream or milk. Instead, boiled potatoes are mashed with parmesan, parsley and seasoning before being pressed over the fish. As the dish bakes, the potato layer warms through and develops a lightly browned top while helping keep the fish from drying out.
Pro Tips for the Best Baked Dorade on Potato Gratin
- Thirty minutes is the stated cooking time, but potato size can affect how quickly they soften. Check them with a fork before draining; they should be tender enough to mash easily.
- Excess water can make the mash loose and difficult to press over the fillets. Let the potatoes drain before transferring them to the bowl.
- Parmesan already brings saltiness, so add the salt carefully. Mix first, taste if appropriate, and adjust rather than treating the salt shaker like it has personally offended you.
- Arrange the dorade fillets so they sit reasonably flat on the baking tray. This helps them cook evenly and makes it easier to cover them with the potato mixture.
Frequently Asked Questions
What is dorade?
Dorade is a common culinary name for sea bream, particularly gilthead sea bream in many European markets. It is a mild-tasting white fish with a firm texture that works well with baking, grilling, and roasting. For this recipe, boneless dorade fillets are the most convenient option.
Do I have to peel the potatoes?
Peeling the potatoes is recommended because the topping is meant to have a smooth mashed texture. Potato skins would create a more rustic mixture and may make it harder to press the potatoes evenly over the fish.
Can I make this recipe without a potato press?
The potato press simply makes it easier to distribute the mashed potatoes over the fish. You can use the back of a spoon, a spatula, or even your hands if the mixture has cooled enough to handle comfortably.
Can I add vegetables to the dish?
You can, although it is best to choose vegetables that cook within a similar timeframe. Thinly sliced zucchini, spinach or pre-cooked vegetables could work well alongside the fish.
How to Store Any Leftovers
Allow the baked fish and potato gratin to cool, then refrigerate and enjoy the leftovers within a couple of days. Also, if you know you will have leftovers, portioning the dish before refrigerating it makes reheating much easier. It also means you can warm only what you intend to eat.
Ingredients
How to Make Baked Dorade With Potato Gratin
Peel the potatoes, place them in a pot of water, and cook for 30 minutes. Once they are cooked, remove the pot from the heat, drain the potatoes, and transfer them to a bowl.
Peel the potatoes, place them in a pot of water, and cook for 30 minutes. Once they are cooked, remove the pot from the heat, drain the potatoes, and transfer them to a bowl.
Mash the cooked potatoes and mix in grated parmesan, chopped parsley, salt, and pepper.
Mash the cooked potatoes and mix in grated parmesan, chopped parsley, salt, and pepper.
Line a baking tray with parchment paper and arrange the dorade fillets on top. Season the fish with salt and pepper, then add a drizzle of extra virgin olive oil and sprinkle over some parsley.
Line a baking tray with parchment paper and arrange the dorade fillets on top. Season the fish with salt and pepper, then add a drizzle of extra virgin olive oil and sprinkle over some parsley.
Transfer the prepared potato mixture into a potato press and press the potatoes over the dorade fillets, covering them with an even layer. Then, drizzle extra virgin olive oil over the potato.
Transfer the prepared potato mixture into a potato press and press the potatoes over the dorade fillets, covering them with an even layer. Then, drizzle extra virgin olive oil over the potato.
Transfer the tray to a preheated oven and bake at 180°C/360°F for 25 minutes. Enjoy!
Transfer the tray to a preheated oven and bake at 180°C/360°F for 25 minutes. Enjoy!
;Resize,width=767;)
