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Baked Julienne Fillet with Vegetables and White Wine Recipe

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3.9 from 14 reviews

This Baked Julienne Fillet recipe features tender hake fillets baked with thinly sliced potatoes, ripe tomatoes, shallots, and a splash of dry white wine. Infused with turmeric and fresh lemon slices, this French-Mediterranean dish delivers a flavorful and delicate main course perfect for a memorable dinner.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main course
  • Method: Baking
  • Cuisine: French, Mediterranean

Ingredients

Fish and Vegetables

  • 800g julienne (hake) fillet
  • 600g potatoes (Bintje or Charlotte varieties recommended)
  • 4 ripe tomatoes (preferably Roma)
  • 2 small sweet shallots
  • 1 lemon (preferably organic)

Liquids and Seasoning

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

Optional Garnishes

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

Instructions

  1. Cook Potatoes: Boil the whole potatoes with their skins on in salted water for 20 minutes until tender. Drain, then let cool slightly before peeling and slicing them thinly.
  2. Prepare Tomatoes: Cut the tomatoes in half, remove the seeds carefully, and slice them thinly.
  3. Chop Shallots: Finely chop the two small sweet shallots for layering.
  4. Slice Lemon: Wash the lemon thoroughly and cut into thin slices for topping the dish.
  5. Preheat Oven & Assemble: Preheat your oven to 180°C (350°F). In an earthenware or oven-resistant glass gratin dish, layer the potato slices evenly. Cut the julienne fillets into four pieces and arrange on top of the potatoes.
  6. Add Tomato and Shallots: Distribute the tomato slices and chopped shallots evenly over the fish and potatoes.
  7. Season and Add Wine: Season everything with salt, freshly ground black pepper, and sprinkle with ½ teaspoon of turmeric. Pour the entire 200 ml of dry white wine evenly over the ingredients.
  8. Top with Lemon Slices: Arrange the thin lemon slices on top to add a fresh citrus aroma while baking.
  9. Bake the Dish: Place the gratin dish in the preheated oven and bake for 40 minutes until the fish is tender and cooked through.
  10. Rest and Garnish: Remove from oven and let the dish rest for about 5 minutes. Optionally garnish with chopped fresh parsley, black olives, and a pinch of Espelette pepper if desired before serving.

Notes

  • Use firm potatoes like Bintje or Charlotte to hold their shape well during cooking.
  • Removing tomato seeds helps prevent excess moisture, keeping the dish from becoming soggy.
  • Dry white wine such as Sauvignon Blanc or Pinot Grigio complements the delicate flavor of hake.
  • The turmeric adds a subtle earthiness and a beautiful color without overpowering the dish.
  • Using an earthenware or oven-safe glass gratin dish ensures even cooking and easy cleanup.
  • Allowing the dish to rest after baking lets the flavors meld together for a tastier experience.
  • For an extra Mediterranean touch, black olives and Espelette pepper can be added according to preference.

Find it online: https://zaracooking.com/baked-julienne-fillet-with-vegetables-and-white-wine-recipe/