Pan-fried Fish with Creamy Leeks and Roast Potatoes
Pan-fried Fish with Creamy Leeks and Roast Potatoes
Ingredients
Roast potatoes
- 800 g potatoes eg. Agria (scrubbed and diced 2-3cm)
Fish with creamy leeks
- 600 g fish fillets eg. Gurnard (Tarakihi or Snapper)
- 3 tablespoons flour seasoned with ½ teaspoon salt (gluten-free if required)
- lemon zest of 1
- 2 tablespoons butter
- 2 spring onions (thinly sliced (reserve dark green part for garnish))
- 1 leek (white and pale green part only, cut in half length-ways and thinly sliced)
- 1 clove garlic (finely chopped)
- ¾ cup chicken stock (gluten-free if required)
- 1 teaspoon mustard (eg. wholegrain or Dijon 1 teaspoon)
- ¼ teaspoon salt
- 100 ml cream
To serve
- 1 head broccoli (cut into florets)
- 1 lemon (cut into wedges)
Instructions
- 1
PREHEAT oven to 210°C. Line an oven tray with baking paper.
0 - 2
Toss potatoes with a little oil on prepared tray. Season with salt and pepper and bake for 25–30 minutes, until golden and cooked through. Turn once during cooking.
30 min - 3
Pat fish dry with paper towels and cut any larger fillets into 2–3 pieces. Place seasoned flour and lemon zest on a large plate and season with pepper. Dust fish in flour mixture. Heat a little oil in a large fry-pan on medium heat. Cook fish for about 3 minutes each side, until golden and nearly cooked through. Set aside on a plate covered with foil.
6 min - 4
Heat butter in same pan on medium heat and cook spring onion, leek and garlic for 5–6 minutes, stirring, until softened. Add stock, mustard and salt, bring to a simmer and cook for 2 minutes. Stir through cream and cook a further 2 minutes, until thickened slightly. Season to taste with pepper.
9 min - 5
Add cooked fish to pan with creamy leeks on medium heat. Gently turn fish a few times to coat in sauce and cook a further 1–2 minutes, until fish is cooked through.
2 min - 6
While leeks and fish are cooking, bring a medium pot of salted water to the boil. Cook broccoli in pot of boiling water for 2–3 minutes, until bright green and tender. Drain.
3 min - 7
TO SERVE divide roast potatoes and fish with creamy leeks between plates. Serve a wedge of lemon to squeeze over fish just before eating. Garnish with green part of spring onion and serve broccoli on the side.
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