Pan-fried Fish with Creamy Leeks and Roast Potatoes
Creamy leeks are the perfect accompaniment to fish – you and your family will love the subtle flavours of garlic, lemon and mustard.
- 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
- 1 head broccoli cut into florets
- 1 lemon cut into wedges
- PREHEAT oven to 210°C. Line an oven tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
This dish was a huge hit when it featured in Bargain Box. It’s a great way to get kids to eat fish (everything tastes good with creamy leeks and roast potatoes right?). Any green vegetable would be perfect on the side, or even a garden salad – whatever your family are in to. Making sure the tray isn’t too crowded is the trick to crispy roast potatoes. When roasting vegetables, I often spread them out over two trays to ensure ultimate crispiness.