Skip to content

Fish, Classics and bistro fare

Grenobloise hake with steamed potatoes

Grenobloise hake is a pan seared fish dish served with brown butter, capers, lemon and little croutons, alongside steamed potatoes. It serves 4, takes 40 minutes, is rated easy, and costs about €3.80 per person. The key to success is the brown butter, which needs to color without burning to flavor the whole sauce.

Pan seared hake fillets in butter with capers, lemon and little croutons, that's grenobloise style, a classic full of brightness.

Grenobloise hake with steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer

Grenobloise hake plays on a simple contrast, the fish stays tender and delicate while the brown butter, capers and lemon bring sharpness. The little golden croutons add crunch that changes with every bite, without overpowering the fish. It feels like a bistro dish, yet it stays easy to make at home.

This is the kind of meal to make on a weeknight when you want fish without spending hours in the kitchen, or for a slightly more polished Sunday dinner without much extra effort. The steamed potatoes on the side bring the comforting touch that rounds out the plate. Mon Chou suggests this recipe to mix things up without any complication.

The ingredients

4 people

Fish counter

  • Hake fillets 4

Dairy

  • Butter 80 g

Pantry

  • Flouroften in the pantry 3 tbsp
  • Capersoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemons 2
  • Parsley 6 sprigs
  • Potatoes 800 g

Bakery

  • Sandwich bread 2 slices

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Peel the potatoes and steam them. 25 min

    Cut them into even pieces so they cook at the same rate.

  2. Cut the sandwich bread into small cubes, brown them in a little butter, then set aside. 5 min

    Watch them closely, they can burn within seconds.

  3. Peel a lemon down to the flesh, cut it into small segments with no pith or membrane.

    Clean lemon segments look great plated on top.

  4. Season the hake fillets with salt, pepper and flour, then brown them in half of the butter. 8 min

    Shake off any excess flour to avoid a gummy crust.

  5. In the same pan, brown the remaining butter with the juice of the other lemon, the capers and the lemon segments. Spoon over the fish and scatter with the croutons and parsley. 3 min

    Add the croutons at the very last moment so they stay crunchy.

Our tips to get it right

  • Pick hake fillets that feel firm and not too wet, they coat better in flour and brown more easily without sticking to the pan.
  • Prep the croutons and lemon segments before you cook the fish, the last step moves fast and you won't have time to do everything at once.
  • Use a wide skillet so the fillets aren't crowded, otherwise trapped steam keeps them from browning properly.

The variations

  • Swap the hake for cod or pollock, two white fish that work just as well with this preparation.
  • For a fish free version, spoon the same grenobloise sauce over pan seared zucchini slices or roasted cauliflower.
  • For picky kids, serve the hake fillets plain with just a bit of melted butter and keep the sauce on the side for the adults.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon dressing
  • Sparkling water with lemon

Storage

Cooked hake keeps for 1 day in the fridge in a sealed container, it loses texture quickly after that. Freezing isn't recommended, the fish turns mushy once thawed. Reheat gently in a skillet or a low oven so it doesn't dry out.

Questions about this dish

Can you make the grenobloise sauce ahead of time?

It's best made at the last minute, since the brown butter and croutons lose their appeal as they cool. You can peel the lemons and cube the bread ahead of time, though.

What fish can replace hake in this recipe?

Cod, pollock or sole all work well with this caper and lemon sauce. Choose a firm white fish that holds up in a hot pan.

How do you keep the brown butter from burning?

Watch the butter closely once it starts to foam, it goes from golden to burnt in seconds. Pull the pan off the heat as soon as it turns nutty brown and smells like toasted nuts.

Why coat the hake fillets in flour before cooking?

The flour forms a thin crust that protects the fish and helps it brown evenly. It also helps the sauce cling to the fish once it's spooned on top.

How long does it take to make a grenobloise hake with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grenobloise hake with steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grenobloise hake with steamed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with potatoes

See all