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Haddock with braised leeks and peas
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1 tbsp finely chopped curly parsley
1 lemon, zest and juice
1 garlic clove, finely chopped
1 tbsp olive oil
4 leeks, thickly sliced
200g frozen garden peas
300ml vegetable stock
4 frozen haddock fillets, defrosted
1. Mix together the parsley, lemon zest and garlic; set aside. Heat the oil in a large, lidded pan and cook the leeks over a medium heat for 5 minutes, until softened. Stir in the peas and stock, and bring just to the boil.
2. Pat the fi sh fi llets dry with kitchen paper, then lay on top of the leeks and peas. Season and scatter with the parsley mixture, then sprinkle over half the lemon juice. Place the lid on the pan and simmer for 4 minutes until the fi sh is cooked through. Serve, sprinkling over the remaining lemon juice.
Typical values per serving:
This recipe was first published in January 2012.