Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when I serve them.

I love how the salted cod pairs with fresh herbs, crunchy spring onions, and warm spices—it’s a true taste of the French Caribbean. If you’re a fan of bold, briny flavors like olives, capers, anchovies, and of course salted cod, this recipe will win you over in no time!

Best of all, these fritters are incredibly easy to make, making them perfect for parties, snacks, or a flavorful side dish. Give them a try (and let me know how they turned out!), and they might just become your new favorite too!

What Are Accras de Morue (Cod fritters)?

Accras de Morue are traditional Caribbean fritters made from salted cod, herbs and spices, then deep-fried to golden perfection. They are commonly enjoyed as an appetizer or snack and are especially popular at social gatherings and street food markets in the French Antilles.

In Brittany, as in many regions of France, we are fortunate to have numerous Antillean restaurants, often run by people from Guadeloupe, Haïti and Martinique, who have settled in mainland France. As a result, dishes like Accras de Morue, Poulet Boucané, and Boudins have become well-known and appreciated by many French diners. It’s actually very common to find an Antillean food truck or stand at any French market, selling these delicious crunchy fritters.

Thanks to Brittany’s strong fishing heritage and the abundance of affordable salted cod—a staple ingredient in my region—Accras de Morue are a favorite to prepare when hosting guests for drinks and snacks.

They’re crispy, tasty, real crowd-pleasers! A perfect blend of Caribbean tradition with Brittany’s love of seafood.

Ingredients you’ll need for Cod fritters

These little cod fritters come together swiftly and easily, but they do require some planning ahead since the salted cod needs to soak for at least 12 hours. Here is a detailed look at the ingredients you’ll need for this recipe.

• Salted Cod – The star of the dish, salted cod is preserved by drying and salting, which intensifies its flavor. Be sure to soak it in fresh, cold water for at least 12 hours, changing the water periodically (every 4hrs) to remove the excess salt.
• Rosemary & Garlic – These aromatics are used to create a flavorful broth to cook the cod. Rosemary brings an earthy, slightly piney flavor, while garlic infuses a rich, savory taste.
• Flour – The base of the fritter batter, giving structure and crispiness to the fritters. All-purpose flour works best here.
• Salt, Black Pepper & Cayenne – These 3 simple seasonings are used to flavor the fritter batter. Be sure to have a light hand with the salt: the cod is already salty, so no need for a lot of salt in the batter.
• Baking Soda & Baking Powder – The combination of both baking soda and powder help achieve a light, puffy texture with a crisp outer layer.
• Eggs – We need two large eggs to bind the fritter dough together. Make sure your eggs are at room temperature.
• Milk – Helps create a smooth, well-blended batter while adding richness. I recommend whole milk for the best texture, but 2% m.f. works well too.
• Onions – I like to use a mix of sweet onion and spring onions. They add a slight sweetness, some tang and a bit of crunch, balancing the salty cod.
• Fresh Parsley – A fresh, bright herb that adds color and a touch of peppery freshness to the fritters.
• Oil – The oil is used for frying the fritters. A neutral oil like vegetable, canola, or peanut oil is ideal, as it has a high smoke point and won’t overpower the flavors.

Step-by-Step Instructions

1. Desalt the cod. Since salted cod is heavily salted for preservation, you need to remove excess salt before cooking. Rinse the cod and let it soak for at least 12 hours (up tp 24 hours), changing the water every 4 hours.
2. Cook the cod. Boil the cod in an aromatic broth, drain and shred with a fork.
3. Prepare the batter. Combine the flour, baking powder, baking soda, salt, black pepper and cayenne pepper. Add the eggs and milk, followed by finely chopped onion, spring onions, and parsley and mix until you get a thick batter. Fold in the shredded cod.
4. Fry the fritters. Using a spoon, drop small portions of batter into the hot oil and fry for about 3-4 minutes until golden brown.

Frequently asked questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod adds a unique flavor and firmer texture. If using fresh cod, lightly salt it before incorporating it into the batter.

Where can I find salted cod?

Most grocery stores keep salted cod either in the fresh fish section (sometimes in baskets, out in the open) or packaged in the refrigerator. They’re much more common to find than you may think!

Can I make these fritters ahead of time?

Yes! You can prepare the batter in advance and refrigerate it for up to 12 hours. For best results, fry just before serving.

Can I bake these instead of frying?

Frying gives the fritters their signature crispy texture. The oven doesn’t work here.

How long do these cod fritters keep?

I recommend enjoying them fresh, but Accras de morue keep well in the fridge for 2 to 3 days, stored in an airtight container. To reheat, bake for 10-15 minutes at 180°C (350°F) to reheat through.

You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven.  

What dipping sauces go well with Accras de Morue?

Traditionally, you serve cod fritters with a Creole sauce (I like this recipe from Serious Eats), garlic aioli, or a spicy chili sauce.

Cooking tips:

• Soaking the salted cold to remove excess salt is essential in this recipe. You can’t skip this step or the fritters will frankly taste awful.
• For best results, the milk and eggs you use for the batter need to be at room temperature. Take them out of your fridge about 30 minutes before you start.
• Like most fritters, these Accras de Morue are best enjoyed freshly made and still warm.

I hope you’ll love these cod fritters recipe as much as I do. Serve with a well-chilled rum punch for an authentic island experience!

More French Appetizers recipes to make

• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)
• Sardine White Bean Cakes (Croquettes de Sardine)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Deviled Eggs (Oeufs Mimosa)
• French-Style Zucchini Fritters (Croquettes de courgettes)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Roasted Red Pepper Dip from Provence (Poivronade)
• Gruyère Cheese Twists (Torsades au Fromage)
• Swiss Chard Pancakes (Farçous)

French Antillean Cod Fritters (Accras de Morue)

Print Recipe

Serves: 15 fritters Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

10oz (about 300g) salted cod
3 sprigs rosemary
1 garlic clove, peeled and cut in half
½ tsp dehydrated garlic / garlic powder
1 1/4 cup (150g) all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp baking powder
¼ tsp baking soda
2 large eggs, at room temperature
1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
1 medium onion, peeled and diced
4 spring onions, finely chopped (white and green parts)
3 sprigs fresh parsley, stemmed and chopped
Frying oil (ie. canola or vegetable oil)

Instructions

1. The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
2. The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
3. In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
4. Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
5. Line a plate with paper towel.
6. Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
7. Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
8. Enjoy immediately.

The post French Antillean Cod Fritters (Accras de Morue) appeared first on Pardon Your French.

About Sole Meunière

“Meunière” literally translates to “miller’s wife” or a “female miller”, referring to the fish being dredged in flour before being cooked. This dish has been highly popular for centuries in France, as it was said to be one of Louis XIV’s favorite dishes in the 17th century.  

Across the Atlantic, the Sole Meunière was made famous much later on by American cook Julia Child, known for her cookbook “Mastering The Art Of French Cooking”. In her memoir “My Life In France“, Julia Child recounts that Sole Meunière was the first meal she had when she arrived with her husband in 1948, at Restaurant La Couronne, in Rouen. She described it as “(…) absolute perfection. It was the most exciting meal of my life.” It is said that this is the dish that turned her from simply a person that greatly enjoyed eating, to becoming a very passionate cook.  

As with most famous dishes, there isn’t just one recipe for Sole Meunière. The recipe shared here is perhaps the most classic and simple version of it, and also my favorite. While some recipes call for simple melted butter and others for clarified butter, I like to rely on brown-butter (beurre noisette) for adding nutty flavors to the sauce. Some recipes – in restaurants mostly – serve the whole sole fish, while I like to cook filets for simplicity and affordability. Some like to bath the fish in milk beforehand, while I think a light flour coating is just enough to create a subtle crispness without altering the moist delicate fish flesh. Lastly, while some add capers at the end for a extra salty kick, I like good old classic curly parsley to allow the sauce and fish taste shine through. 

Choosing the sole 

A simple recipe like Sole Meunière relies on the quality of your ingredients – not on any special culinary skills. The quality of the sole in particular, being the star ingredient, will go a long way. 

A Sole Meunière is traditionally made with a whole, bone-in Dover Sole, known as “Sole Franche” in French. But you can very often find it prepared in boneless filets nowadays, as they’re quicker to cook and less expensive. If you decide to go for a whole fish, you will have to make sure you have a pan large enough to fit the whole fish. Or you can ask the fishmonger to cut off the head, so the fish fits into a smaller pan. Again, if you go for a whole fish, you will also need to adjust the cooking time –  by adding at least 1 minute extra per side.

Most recipes also call for the fish’s skin to be removed, as it tends to get soft in the butter sauce and isn’t pleasant to eat. 

Ideally, choose freshly caught dover sole from the fishmonger, market, or grocery stand. If using frozen fish or fish filets (we all do it sometimes!), make sure they are very well thawed and pat them dry before cooking, to remove any excess moisture. 

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is the base of a Sole Meunière’s signature sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than US/Canadian ones. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

In summary, Sole Meunière is an excellent, classic way to prepare sole – an underrated fish if you ask me. The flavors are classic yet exciting, and the dish is light yet very satisfying. I also love a forgiving recipe. Even if you were to over-cook your fish just slightly, bathing it in the sauce afterwards means it won’t be dry. 

This dish is best served immediately. It is indeed often made table side, when ordered in an upscale restaurant. Serve it with rice, small potatoes (fingerling or new potatoes) and/or a side of green vegetables, such as Green Beans Almondine or simple steamed asparagus. 

Cooking notes: 

• Sole Meunière is meant to be served à la minute, meaning made very quickly right before serving. I do not recommend re-heating it later on, nor freezing it.

I hope you’ll love this Classic French Sole Meunière recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Bordeaux-style Fish Gratin (Poisson à la Bordelaise) 
• Cod Provençal with Tomatoes, Capers and Olives
• Coq Au Vin Blanc 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Sole Meunière

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 sole fillets (about 100g each)
Salt, freshly ground black pepper
4 tbsp (25g) all-purpose flour
2 tbsp (28g) unsalted butter

For the sauce:
6 tbsp (84g) unsalted butter
6 tbsp (90ml) freshly-squeezed lemon juice
2 tbsp freshly chopped parsley (curly)

Instructions

Step 1 – Rinse the fish gently under cold water and thoroughly pat dry with paper towel. Check the fish for small bones and pick them out with tweezers, if found. 

In a large bowl or shallow plate, whisk together the flour with salt and pepper. Gently coat the fish on both sides with the flour and shake off any excess. Set aside. 

Step 2 – Heat up butter in a large frying oil over medium heat. When the butter is melted, add the fish, and cook for 2 minutes. Flip gently and cook for another 2 minutes. Place the fish on warm plates or a serving dish. 

Step 3 - In a small saucepan, melt the butter and cook until it turns a light brown and smells nutty (see brown-butter step-by-step above). Add the lemon juice and 1/2 of the chopped parsley. Swirl the sauce around for a few seconds to warm up and spoon over fish. Sprinkle with the rest of parsley. Serve immediately.

The post Classic French Sole Meunière appeared first on Pardon Your French.

What is “Cod Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil, sun-ripped tomatoes and garlic, olives from the local orchards, and herbs such as thyme, parsley and/or a mix (Herbes de Provence). 

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs) but other ingredients can be added for extra flavor: wine, capers, bell peppers, lemon quarters, artichoke hearts, anchovies, etc. 

For this version of Cod Provençal, I chose to keep things simple to let the delicate cod loins shine and opted for the use of juicy ripe tomatoes, salty black olives and capers and a pinch of red pepper flakes for heat. 

If you would like to taste another take on this “Provençal” cooking style, check out my Chicken Provençal with Olives and Cherry Tomatoes. 

Common Questions:

Can I use a different fish than Cod for this recipe?

While Cod is the traditional fish used in this recipe, you can substitute with haddock, hake, cusk, tilapia, pollock, striped bass, or white sea bass. Just be aware that each fish has different textures and may be more delicate than the cod.

I’m not a fan of olives and/or capers, can I still make this dish?

Olives and capers bring important Mediterranean flavors and aromas to the dish. But yes, they can be left out. This will alter the flavor of the dish quite a bit. I’d suggest leaving a few still in there and I’m confident you’ll still enjoy the dish!

Would dried salted cod work in this recipe?

Absolutely, provided you’ve properly soaked and rehydrated the fish. Be aware that this method typically makes for a saltier dish (and this dish is already a touch on the salty side). Just something to be aware of!

Can I replace the fresh herbs with dried herbs?

Fresh herbs are best for this recipe. But of course I think using dried Thyme would make for a fine substitute. I would however keep away from using dried parsley for this dish. It has none of the same characteristics as its fresh counterpart. 

How to store this Cod Provençal ? 

After making and enjoying this Cod Provençal recipe, if you have any leftovers,  you can store them in the refrigerator or the freezer. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

Cooking notes:

• For this recipe, you will need a pan with a fitted lid. 
• Fresh cod loins are best, but you can use frozen cod loins too. Make sure they are fully thawed before you start cooking them.
• For the black olives, good variety choices are Nyon, Kalamata and Niçoise. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives
• Choose ripe tomatoes (slightly soft to the touch). Good varieties are Red Beefsteak, Roma and Heirloom. 
• Caper buds or berries both work in this recipe. 
• You can skip on the red pepper flakes if you don’t want the sauce to have a spicy kick.

More Provençal recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 

I hope you’ll love this Cod Provençal with Tomatoes, Capers and Olives recipe as much as I do! Serve it with rice, and be sure to have crusty bread on-hand for sopping up the beautiful sauce.

Cod Provençal with Tomatoes, Capers and Olives

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 38 voted )

Ingredients

2 tbsp (30ml) extra virgin olive oil
2 garlic cloves, peeled and chopped
1 onion, peeled and sliced in half rounds
2 large tomatoes (or 3 medium), ripened and diced into small cubes
6-7 sprigs of flat-leaf parsley, stemmed and chopped
4 sprigs fresh thyme, stemmed (+ extra for garnish) 
½ tsp red pepper flakes
½ tsp fresh ground black pepper
½ tsp salt
15-20 black olives (preferably pitted)
10-15 caper berries (or 2 tbsp capers)
4 cod loins
½ lemon, juiced
1 tsp salt
1 tsp ground black pepper

Instructions

Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.

Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.

Step 3 -Stir in the olives and capers.

Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.

Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately. 

The post Cod Provençal with Tomatoes, Capers and Olives appeared first on Pardon Your French.

For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.

It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.

Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.

Cooking notes:

• This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
• Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
• For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
• The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.

I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• • Belgian Endive and Ham Gratin
  • Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
  • Provencal Eggplant Tomato Gratin
  • Classic Tomatoes Farcies (Baked Ground Meat Stuffed Tomatoes) 
  • Classic French-Style Potato Salad

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

4 white fish filets (about 800g total)
2 tbsp (28g) unsalted butter
4 shallots or 1 large onion, peeled and diced finely
1 garlic clove, peeled and diced finely
1/3 cup (80ml) white wine
50g (panko) breadcrumbs
1 lemon, juiced
2 tbsp fresh parsley, chopped (about 10-12 sprigs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.

The post Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) appeared first on Pardon Your French.

If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one!

The popular French duo of fish and leek fondue.

Fish fillets with leek fondue is a popular association in French cooking. But I have to say today’s recipe includes a few of my own personal twists. The leek fondue, made of slowly caramelized leeks stirred with some cream (as per usual), is spiked with some lemon and orange zest.  This adds a nice zing and balances the richness of the cream and butter.

After cooking the leeks on the stove top until “melty”, the fish gets nestled on top and everything is ready to go in the oven. At this point, I like to add lemon slices and a heavy sprinkle of sesame seeds for nutty notes and a subtle crunch.  

This Sesame Sole Fillets with Leek Fondue recipe looks and tastes a bit sophisticated, but it’s actually a very simple to achieve. You can create the whole dish in one pan – if you choose one that goes from the stove top to the oven – and all in under one hour.

Cooking notes:

• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and orange zest.
• The leek really needs to get utterly tender on the stove top before you add the cream. Do not rush this process – it is very worth it.
• Including 2 tbsp of heavy cream is enough for me to create a creamy leek fondue. But feel free to add an extra tbsp if you wish.
• This recipe is tailored for sole fillets, which are very delicate and thin. If you wish to use another type of fish, I recommend you stick to another flatfish – such as flounder or fluke. For “meatier” fish, such as thicker salmon fillets, the cooking time may need to be longer for the fish to be cooked through.

I hope you’ll love Sesame Sole Fillets with Leek Fondue as much as I do! This is a simple yet chic recipe that is perfect for Winter. It will easily feed 2 people. You can also double the quantities, if you opt for a larger pan.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Sesame Sole Fillets with Leek Fondue

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion, peeled and sliced
1 garlic clove, peeled and diced
2 medium-size leeks (about 500g total)
½ tsp lemon zest
½ tsp orange zest
Salt, to taste
Freshly ground black pepper, to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml) 
½ lemon, sliced in rounds

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Sesame Sole Fillets with Leek Fondue appeared first on Pardon Your French.