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Baked Julienne Fillet with Tomatoes, Potatoes, and White Wine Recipe

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4.1 from 7 reviews

A delicate and flavorful baked hake fillet recipe featuring tender potatoes, ripe tomatoes, shallots, and a splash of dry white wine. This French Mediterranean main course is elegantly layered and baked to perfection, resulting in a meltingly tender fish dish perfect for a memorable family dinner or gathering.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Fish

  • 800g julienne fillet (hake fillet)

Vegetables

  • 600g potatoes, Bintje or Charlotte varieties recommended
  • 4 ripe tomatoes, preferably Roma
  • 2 small sweet shallots
  • 1 lemon, preferably organic

Liquids & Seasonings

  • 200ml dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • ½ tsp turmeric
  • Salt and freshly ground pepper, to taste

Optional

  • Fresh parsley, a chopped handful
  • Black olives, for a Mediterranean touch
  • A pinch of Espelette pepper, for those who like it spicy

Instructions

  1. Cook the Potatoes: Boil the whole potatoes with their skins on in salted water for 20 minutes until tender. Drain, let cool slightly, then peel and slice them thinly.
  2. Prepare the Tomatoes and Shallots: Cut tomatoes in half, remove seeds, then slice thinly. Finely chop the shallots for even distribution in the dish.
  3. Slice the Lemon: Wash the lemon thoroughly and cut it into thin slices to layer on top of the dish for a fresh citrus aroma.
  4. Preheat the Oven: Set the oven temperature to 180°C (350°F) to ensure it reaches the perfect baking environment before assembling.
  5. Assemble the Dish: In an ovenproof gratin dish, arrange the sliced potatoes evenly. Cut the hake fillets into four pieces each and distribute them over the potatoes. Add the sliced tomatoes and chopped shallots evenly. Season with salt, freshly ground pepper, and sprinkle on the turmeric.
  6. Add Wine and Lemon: Pour the 200 ml of dry white wine over the layered ingredients. Arrange the thin lemon slices on top to infuse the dish with subtle citrus notes while baking.
  7. Bake the Dish: Place the gratin dish in the oven and bake for 40 minutes until the fish is tender and the vegetables are soft. Begin checking for doneness at 30 minutes to avoid overcooking and drying out the fish.
  8. Rest Before Serving: Remove the dish from the oven and let it rest for 5 minutes. This allows the flavors to meld together beautifully, enhancing the overall taste.

Notes

  • For a golden crust, place the dish under the grill for 2 minutes at the end of cooking.
  • For a Mediterranean twist, add black olives and fresh basil before baking.
  • Leftovers can be refrigerated for up to 2 days. Reheat gently in the oven to preserve texture.
  • If you don't have a gratin dish, a large ovenproof pan can be used, but watch cooking times carefully.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main course
  • Method: Baking
  • Cuisine: French, Mediterranean

Find it online: https://cozykitchenbymaya.com/baked-julienne-fillet-with-tomatoes-potatoes-and-white-wine-recipe/