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Baked fish with potatoes, dill, leeks & cream sauce
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.
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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,496kJ/ 356kcals
Fat
11g
Saturated Fat
3.5g
Carbohydrates
28g
Sugars
6.1g
Fibre
9.2g
Protein
32g
Salt
0.4g
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