Baked fish with potatoes, dill, leeks & cream sauce

Name: Baked fish with potatoes, dill, leeks & cream sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Essential Charlotte Potatoes, very thinly sliced; 2 Essential Leeks, very thinly sliced; 4 tsp Essential Olive Oil; 20 g pack dill, chopped; 4 Frozen Essential Alaskan Pollock Fillets; 250 g Frozen Essential Baby Broad Beans; 150 ml fish stock; 100 ml Essential reduced fat crème fraîche

An economical dish for any occasion, from family supper to entertaining. For particularly hungry family members, add a few more fish fillets to the roasting tin.

0 out of 5 stars(0) Rate this recipe

Source of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g Essential Charlotte Potatoes, very thinly sliced
2 Essential Leeks, very thinly sliced
4 tsp Essential Olive Oil
1/2 x 20g pack dill, chopped
4 Frozen Essential Alaskan Pollock Fillets
250g Frozen Essential Baby Broad Beans
150ml fish stock
100ml Essential reduced fat crème fraîche

Method

Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling, lightly salted water for 3 minutes. Drain well and tip into a flameproof roasting tin. Add the leeks, brush with ½ the oil and bake for 10 minutes.
Sprinkle ½ the dill over the potatoes and leeks, place the frozen fish on top and drizzle the fillets with the remaining oil. Scatter with the remaining dill and season with black pepper. Return to the oven for 20-25 minutes, until the fish is cooked through, opaque and flakes easily with a fork.
Cook the broad beans in boiling water for 3-4 minutes until tender, then drain. Transfer the fish and all the vegetables to plates and add the stock and crème fraîche to the roasting tin. Bring to the boil over a high heat on the hob, and let the sauce bubble until slightly thickened. Spoon over the fish.

Cook’s tip

For an extra burst of heat, stir 1 tsp Essential Dijon Mustard or horseradish into the roasting tin when making the sauce. If your roasting tin doesn’t go on the hob, simply bubble the stock and crème fraîche in a saucepan instead, then pour it over everything in the roasting tin to serve.