Margarita's International Recipes


Poisson à la Bordelaise

Bordeaux-style Fish

This was a nice, though not particularly brilliant, way to make fish. I used Pacific hake, but you can use any white fish of your liking. I served it with creamy potatoes and onions and a green salad.

Poisson à la Bordelaise


  • 1 1/2 Tbsp. butter
  • 4 shallots, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1 1/4 cups bread crumbs
  • 3 Tbsp. lemon juice
  • 2 Tbsp. parsley, chopped
  • salt & pepper to taste
  • 2 Tbsp. olive oil
  • 2 lbs. white fish fillets


Preheat oven to 350F.

Melt butter in a small saucepan over medium heat. Add the chopped shallots and garlic and cook until soft and golden, about five minutes. Add wine and boil until the wine has mostly evaporated. Remove from heat.

Put the bread crumbs, lemon juice, parsley, salt and pepper and shallot mixture in a food processor, and process until it forms a paste.

Grease the bottom of a large baking dish with 1 Tbsp. olive oil. Lay the fish fillets flat on the baking dish. Sprinkle bread crumb mixture on top and then drizzle with remaining 1 Tbsp. olive oil.

Bake in the oven for 15 to 20 minutes, or until the fish is cooked through.

Adapted from a recipe at French Cooking for

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