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Braised White Fish Bake with Potato Gratin
A braised French white fish bake with garlic and carrots, finished with dijon mustard and creme fraiche, served over potato gratin.
Ingredients
Instructions
Season the white fish fillets and saute them over medium-high heat until well browned, about 9 minutes.
Add the garlic and carrots, cooking until softened, about 5 minutes.
Stir in the dijon mustard and creme fraiche for 4 minutes.
Prepare the potato gratin separately according to package directions.
Let the fish simmer gently for about 12 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
