Recipe

Colin à la bordelaise with Herb Crust

Savory Herb-Crusted French Fish Delight

4.7 out of 5

Indulge in the flavors of French cuisine with this exquisite Colin à la bordelaise recipe. This dish features tender white fish fillets topped with a flavorful herb crust, creating a harmonious blend of textures and tastes.

Seafood› Fish Dish› Saltwater Fish Dish› Colin à la bordelaise

European cuisine› Western European cuisine› French cuisine

Preparation time

15 minutes

Cooking time

12-15 minutes

Total time

27-30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Low-carb, Gluten-free (if using gluten-free breadcrumbs), Dairy-free (if using dairy-free butter substitute), Keto-friendly

Allergens

Fish, Gluten (if using regular breadcrumbs), Dairy (if using butter)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

4 white fish fillets (such as cod or haddock), skinless and boneless 4 white fish fillets (such as cod or haddock), skinless and boneless
1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
4 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, melted
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 12g, 6g
Carbohydrates (total, sugars): 15g, 1g
Protein: 26g
Fiber: 2g
Salt: 0.8g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a mixing bowl, combine the breadcrumbs, parsley, thyme, chives, minced garlic, melted butter, salt, and pepper. Mix well until the ingredients are evenly incorporated.
3.
Place the fish fillets on a baking sheet lined with parchment paper.
4.
Generously spread the herb crust mixture over the top of each fish fillet, pressing it gently to adhere.
5.
Bake the fish in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish is cooked through.
6.
Remove from the oven and let it rest for a few minutes before serving.
7.
Serve the Colin à la bordelaise with buttery mashed potatoes or steamed vegetables for a complete and satisfying meal.

Treat your ingredients with care...

Breadcrumbs — For a more rustic texture, you can use homemade breadcrumbs by pulsing stale bread in a food processor. Alternatively, store-bought breadcrumbs work well too.
Fresh herbs — Opt for fresh herbs as they provide a more vibrant flavor. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.
Fish fillets — Choose fresh, high-quality fish fillets for the best results. Ensure that they are skinless and boneless for easy preparation.

Tips & Tricks

To achieve a crispier crust, you can broil the fish for the last 1-2 minutes of cooking.
Experiment with different herb combinations to suit your taste preferences.
If you prefer a lighter version, you can use olive oil instead of melted butter for the herb crust.
For added flavor, squeeze some lemon juice over the fish before serving.
If you're short on time, you can prepare the herb crust in advance and refrigerate it until ready to use.

Serving advice

Serve the Colin à la bordelaise hot, straight from the oven, to fully enjoy the crispy herb crust. Garnish with fresh herbs, such as parsley or chives, for an extra touch of elegance.

Presentation advice

Plate the fish fillets on individual serving plates, placing them on a bed of buttery mashed potatoes or alongside a colorful medley of steamed vegetables. Drizzle a small amount of melted butter or olive oil over the fish for a glossy finish. Sprinkle some additional fresh herbs on top for a pop of color.