FISH Boulangère (Baked FISH WITH Potatoes AND Pearl Onions)
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A classic boulangère-style baked fish dish with tender potatoes and pearl onions, flavored with thyme and butter. Simple and elegant, perfect for a weeknight dinner or special occasion.
Ingredients
- One whole 3-pound cod or 1½ pounds center-cut cod, haddock, or halibut fillets
- 16 small gold or red potatoes, peeled if desired
- Water to cover
- 12 pearl onions, peeled
- 2 tablespoons butter, melted
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
- Salt and black pepper
- Chopped parsley
- Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One whole 3-pound cod or 1½ pounds center-cut cod, haddock, or halibut fillets
- 16 small gold or red potatoes, peeled if desired
- Water to cover
- 12 pearl onions, peeled
- 2 tablespoons butter, melted
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
- Salt and black pepper
- Chopped parsley
- Lemon wedges
Let's Cook
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Step 1.
If necessary, scale and prepare for cooking: One whole 3-pound cod or 1½ pounds center-cut cod, haddock, or halibut fillets
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Step 2.
Preheat the oven to 350°F. Butter a shallow baking dish.
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Step 3.
Combine in a medium saucepan: 16 small gold or red potatoes, peeled if desired; Water to cover
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Step 4.
Simmer until tender but not mushy, 15 to 20 minutes. For the last 5 minutes of cooking, add: 12 pearl onions, peeled
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Step 5.
Drain well and transfer to a bowl. Pat the fish dry and place in the prepared baking dish. Toss the potatoes and onions with: 2 tablespoons butter, melted; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 6.
Arrange the vegetables around the fish. Brush the fish with: 2 tablespoons butter, melted
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Step 7.
Sprinkle with: Salt and black pepper
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Step 8.
Bake for 20 to 30 minutes, depending on the thickness of the fish. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Serve in the baking dish; for serving whole fish, see here. Garnish with: Chopped parsley; Lemon wedges