Looking for a light, flavorful, and easy make-ahead dish? This French-style fish loaf, known in France as fish breadis a classic! Soft and airy in texture, it’s packed with fresh herbs and lemon, and can be served cold as an appetizer or a light main course—perfect for warm weather meals or entertaining.
Recipe card
French-Style Fish Loaf
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This easy baked fish loaf is a simplified version of the classic fish bread—a traditional French fish dish that’s smooth, creamy, and served in slices. It’s a fantastic make-ahead option and can even stand in as a cold entrée at brunch or a summer dinner.
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Preheat your oven to 320°F (160°C).
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Cut the fish into chunks. Zest the lemon. Finely chop the parsley and dill.
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In a blender or food processor, combine the fish, eggs, lemon zest and juice, cream or yogurt, olive oil, herbs, salt, and pepper. Blend until completely smooth.
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Grease a loaf pan with butter. Pour the mixture into the pan.
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Place the pan in a larger oven-safe dish. Fill the outer dish with hot water to create a water bath.
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Bake for 45–50 minutes. It should be set but still tender.
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Let cool completely, then chill for at least 4 hours before slicing and serving cold.
Storage and Freezing
- In the fridge: Keeps for up to 3 days in an airtight container. It’s even better the next day, when it’s easier to slice and the flavors have developed.
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In the freezer: Freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and place in a freezer-safe bag. Keeps well for up to 2 months.
To serve, let it thaw slowly in the refrigerator and serve cold.
Calories: 265kcal | Carbohydrates: 3g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 104mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg
Tips for the Best Fish Loaf
Here are my favorite tips to get your fish loaf just right every time, plus some ways to switch it up:
- Mix up the fish: Cod, salmon, pollock, or a combo—use whatever you have on hand. Even frozen fish works well (just be sure it’s fully thawed and drained).
- Try different herbs: Dill and parsley are classics, but chives or tarragon also add great flavor.
- Prevent sticking: Grease your pan well with butter, or line it with parchment paper.
- Let it chill: It’s best made the day before. It firms up in the fridge, making it easier to slice and serve cold.
Water Bath or Not?
Wondering if the water bath is really necessary? Honestly, no, you can bake this fish loaf directly in the oven. But… for the best result, soft, moist, and evenly cooked, a water bath makes a big difference.
To do this, place your loaf pan inside a larger oven dish, fill it with hot water (about 1–2 inches), and bake. The water doesn’t need to cover the pan, just enough to create gentle, moist heat.
Variations & Serving Ideas
This easy fish loaf is super adaptable. Here are some ideas to change things up:
- Use Greek yogurt instead of cream for a lighter version.
- Add smoked salmon pieces to boost the flavor and make it feel more luxurious.
- Serve it with:
Pair it with a salad (check out my 20 Mixed Salad Ideas) or Roasted Potatoes for a complete meal.
Frequently asked questions (FAQ)
A few answers to the questions I’m often asked about this recipe:
Yes! It freezes very well, whole or in slices. Just wrap it tightly and keep in the freezer for up to 2 months. Thaw it slowly in the fridge and serve chilled.
Insert a knife or skewer in the center, it should come out clean. The loaf should be set but still moist and tender.
Any firm white fish will work: cod, pollock, haddock, hake… You can also use salmon for a richer, more flavorful version.