If you’re searching for an easy creamy baked fish recipe that’s comforting, flavorful, and perfect for weeknight dinners or family meals, this creamy baked fish on potato gratin is a winner. Delicate white fish fillets rest atop layers of tender, creamy potatoes infused with garlic, onion, thyme, and parsley. It’s a one-dish wonder that’s rich yet simple, with a golden cheesy top (optional) that everyone loves.

This baked fish with potato gratin combines the best of a classic potato gratin with flaky baked fish, all in under an hour. It’s naturally gluten-free and can be made dairy-free with substitutions.

Why You’ll Love This Creamy Baked Fish on Potato Gratin

• One-pan meal: Minimal cleanup!
• Creamy and comforting: The potatoes soak up the cream and herbs for ultimate tenderness.
• Healthy and satisfying: Protein-packed fish with hearty potatoes.
• Customizable: Use cod, haddock, tilapia, or any firm white fish.
• Perfect for seafood lovers looking for baked fish recipes that aren’t dry or boring.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 450 per serving (varies with fish and cream used)

Ingredients for Creamy Baked Fish on Potato Gratin

For the Potato Gratin Base:

• 600g (about 1.3 lbs) potatoes, thinly sliced (use a mandoline for even slices)
• ½ teaspoon salt (for potatoes)
• ¼ teaspoon black pepper (for potatoes)
• 2 tablespoons butter, divided
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup heavy cream (or whole milk for a lighter version)
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• Additional salt and black pepper to taste

For the Fish:

• 4 white fish fillets (cod, haddock, tilapia, or any firm white fish, about 150-200g each)
• Juice of ½ lemon
• ½ cup grated cheese (cheddar, parmesan, or gruyere – optional for a cheesy topping)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Grease a medium-sized baking dish (about 9×13 inches) lightly if needed.
2. Layer the potatoes: Arrange the thinly sliced potatoes in overlapping layers in the baking dish. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Dot with half the butter (1 tablespoon, cut into small pieces).
3. Sauté the aromatics: In a small pan over medium heat, melt the remaining 1 tablespoon butter. Add the sliced onion and minced garlic. Sauté for 4-5 minutes until soft and fragrant (do not brown).
4. Add cream and herbs: Pour the cream (or milk) evenly over the layered potatoes in the baking dish. Scatter the sautéed onion and garlic on top. Sprinkle with dried thyme, dried parsley, and season with additional salt and black pepper to taste.
5. First bake (covered): Cover the dish tightly with aluminum foil. Bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
6. Add the fish: Remove the foil. Place the fish fillets on top of the creamy potato layers. Squeeze the juice of half a lemon evenly over the fish. If there are any juices left in the sauté pan, pour them over the fish.
7. Optional cheese and final bake: Sprinkle the grated cheese over the top if using. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, until the fish flakes easily with a fork, is opaque throughout, and the top is golden and bubbly.
8. Rest and serve: Let the dish rest for 5 minutes before serving. Spoon the creamy potatoes alongside the fish for the perfect bite.

Tips for the Best Baked Fish with Creamy Potato Gratin

• Thin potato slices are key: Aim for 1/8-inch thickness so they cook evenly and become melt-in-your-mouth tender.
• Fish choices: Cod or haddock hold up beautifully, but salmon works for a richer flavor.
• Make it lighter: Use half-and-half or milk instead of full cream.
• Add veggies: Mix in spinach or leeks with the onions for extra nutrition.
• Storage: Leftovers keep in the fridge for 2 days. Reheat gently in the oven to avoid overcooking the fish.

Variations

• Cheesy baked fish gratin: Double the cheese for an extra indulgent topping.
• Herb upgrades: Fresh thyme and parsley instead of dried for brighter flavor.
• Spicy twist: Add a pinch of red pepper flakes to the cream.

Frequently Asked Questions (FAQ)

What type of fish is best for baked fish on potato gratin?
Firm white fish like cod, haddock, or pollock work best as they stay flaky without falling apart.

Can I make this ahead?
Yes! Assemble the potato layer, cover, and refrigerate. Add fish and bake when ready (add 5-10 extra minutes to cook time).

Is this recipe gluten-free?
Yes, naturally gluten-free as written.

What to serve with creamy baked fish?
A simple green salad, steamed broccoli, or crusty bread to soak up the creamy sauce.

This creamy baked fish on potato gratin is pure comfort food – elegant enough for guests but easy enough for any night. Give it a try and let your family enjoy the layers of flavor! 🐟🥔