Name: Gratin de Poisson à la Provençale Recipeu003cbru003e
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 600 g de filets de poisson blanc (cabillaud, colin ou tout autre poisson à chair ferme); 2 cuillères à soupe d’huile d’olive; 1 oignon, finement haché; 2 gousses d’ail, émincées; 400 g de tomates concassées (fraîches ou en boîte); 1 cuillère à soupe de concentré de tomates; 1 cuillère à café de thym séché; 1 cuillère à café d’origan séché; 1 cuillère à soupe de persil frais, haché; Sel et poivre noir, selon le goût; 100 ml de vin blanc (ou bouillon de poisson si vous préférez); 1 cuillère à soupe de jus de citron; 50 g de chapelure; 40 g de parmesan ou gruyère râpé; 1 cuillère à soupe de beurre fondu; (Vous pouvez aussi utiliser un mélange de fruits de mer pour un gratin de fruits de mer, ou des fruits de mer surgelés pour un gratin de fruit de mer surgelés.)

Gratin de Poisson à la Provençale is one of those cozy, comforting dishes that brings the taste of the Mediterranean right to your kitchen. This easy gratin de poisson à la provençale combines tender fish with a flavorful tomato and herb sauce, all topped with a light golden crust. It’s the kind of homemade gratin de poisson à la provençale recipe that feels fancy enough for guests but simple enough for a weeknight dinner.

This poisson à la provençale recipe is rich in flavor yet refreshing, thanks to the mix of herbs, garlic, and tomatoes. Whether you’re serving it for a family meal or a casual dinner with friends, it’s a dish that always impresses. Plus, the recipe is flexible—you can easily adjust it to your taste or the seafood you have on hand.

Gratin de Poisson à la Provençale Recipe

Cooking Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Servings

Serves 4 people (you can easily double it if cooking for a crowd).

Ingredients

600 g white fish fillets (cod, haddock, or any firm white fish)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
400 g chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
100 ml white wine (optional, or replace with fish stock)
1 tablespoon lemon juice
50 g breadcrumbs
40 g grated Parmesan or Gruyère cheese
1 tablespoon butter (melted)

(You can use mixed seafood for a gratin de fruits de mer or even frozen seafood for a gratin de fruit de mer surgelés version.)

Instructions

Prepare the base: Preheat the oven to 190°C (375°F). Lightly grease a baking dish with olive oil.
Cook the sauce: Heat olive oil in a pan over medium heat. Add chopped onion and sauté until soft and translucent. Stir in garlic and cook for another minute.
Add tomatoes and herbs: Add chopped tomatoes, tomato paste, thyme, oregano, and parsley. Pour in the white wine (if using) and simmer for 10 minutes until slightly thickened. Season with salt, pepper, and lemon juice.
Arrange the fish: Place the fish fillets in the baking dish. Pour the sauce evenly over the fish, making sure they’re well coated.
Prepare the topping: Mix breadcrumbs, grated cheese, and melted butter in a small bowl. Sprinkle this mixture over the fish and sauce.
Bake: Place in the oven and bake for about 20–25 minutes, or until the top is golden and the fish flakes easily with a fork.
Serve: Let it rest for a few minutes before serving. Serve hot for the best flavor.

Tips & Helpful Notes

Use firm white fish for the best texture (avoid delicate fish that fall apart easily).
You can mix in shrimp or scallops for a gratin de fruits de mer twist.
Add a pinch of chili flakes for a mild kick.
Use fresh herbs if available—they enhance the Provençal flavor beautifully.
If you like a crispier topping, broil for 2 minutes at the end.

What to Care For / Avoid

Don’t overbake the fish or it may become dry.
Avoid using too much liquid in the sauce; it should be slightly thick.
Use fresh tomatoes if possible for the best flavor.
Don’t skip the breadcrumb topping—it adds texture and richness.

Pairings / Serving Suggestions

This provencal gratin pairs perfectly with steamed vegetables, rice, or crusty bread. A simple green salad or roasted potatoes also complement the gratin de poisson aux légumes beautifully. Serve it hot straight from the oven for that comforting, rustic French taste.

Storage Instructions

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through. Avoid microwaving repeatedly as it can make the fish rubbery.

Seasonal Relevance

This gratin provencal is ideal for cooler months when you crave something hearty but not heavy. It’s also a great dish for spring gatherings, bringing bright Mediterranean flavors to your table.

Nutritional Information (Approximate per serving)

Calories: 320 kcal
Protein: 30 g
Carbs: 12 g
Fats: 15 g

Variations

Seafood Mix: Turn it into a gratin de fruit de mer with shrimp, mussels, or calamari.
Vegetable Option: Add sliced zucchini, eggplant, or bell peppers for a gratin de poisson provencale with more color and nutrients.
Cheese Twist: Try mozzarella or Emmental for a creamier gratin jurassien touch.

Common Questions

Can I prepare gratin de poisson à la provençale ahead of time?
Yes, you can assemble it up to a day ahead. Keep it covered in the fridge, then bake just before serving.

What can I use instead of white wine?
Fish stock or vegetable broth works perfectly as a substitute.

Can I make this gratin provencal gluten-free?
Yes, just use gluten-free breadcrumbs or crushed cornflakes for the topping.

Conclusion

Give this easy gratin de poisson à la provençale a try the next time you’re craving something flavorful yet simple. It’s a dish full of Mediterranean warmth, fresh herbs, and tender fish—all baked to perfection. This simple homemade poisson gratin always brings comfort and smiles to the table.