Fish gratin with tagliatelle

Fish gratin with tagliatelle


2 people made this

About this recipe: This meal is coming from two different recipes, but together they make a wonderful combination. Breaded white fish is seasoned, fried, then baked with a tomato cream sauce and served on a tagliatelle nest.

Roosterka County Mayo, Ireland

Serves: 2 

  • 80ml fresh cream
  • 40ml milk
  • salt and pepper
  • 1 tablespoon oregano
  • 2 tablespoons sweet chilli sauce
  • 240g any white fish, such as cod, haddock, hake, cut into 2cm slices
  • 2 tablespoons vodka or any white spirit
  • 3 to 4 tablespoons plain flour
  • oil for deep frying
  • 4 small tomatoes, cut into 5mm slices
  • 1 teaspoon chopped parsley (optional)
  • 4 to 5 nests tagliatelle pasta
  • 3 teaspoons salt

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix together cream, milk, salt, pepper, oregano and sweet chilli sauce. Season fish with salt, pepper and vodka and then coat with flour. Heat the oil on the pan.
  3. Add each slice of fish one by one and fry them so that they are cooked but not browned. Move the fish onto a plate covered with kitchen paper to absorb the oil. Then transfer it into an ovenproof dish, together with tomatoes and cream sauce. Sprinkle over some parsley (optional).
  4. Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  5. Meanwhile, boil water with 3 teaspoons salt for tagliatelle pasta and cook as preferred. Serve gratin with the pasta.

Other ideas

You can serve this fish gratin without the pasta, just with some potatoes wedges and side salad.

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