Course : Fish
Serves: 1
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2 pounds old potatoes -- peeled and chopped
5 tablespoons olive oil
1 ounce butter
4 fillets cod fillets 6 ounce
1 teaspoon salt and black pepper
3 ounces plain flour
4 medium leeks -- sliced and washed
1 tablespoon flat-leaf parsley -- finely chopped
1 tablespoon chives -- finely chopped
1 tablespoon dill -- finely chopped
1 tablespoon chervil leaves -- finely chopped
1 teaspoon Dijon mustard

Preparation / Directions:

Preheat oven to 220°C. In a large saucepan boil potatoes in lightly salted water. Meanwhile, heat 1 tbsp of olive oil with the butter in a roasting pan. Dust the fillets with seasoned flour and fry on both sides until golden. Heat 3 tbsp olive oil in another roasting pan, add leeks, cook for 2 mins, then season. add fish to pan and bake for 10 mins. Whizz the herbs, 1 tbsp olive oil an mustard in a food processor and set aside. Drain potatoes and mash until light and fluffy, then pour in herb mixture and mix well. Arrange fish, leeks and herby mash on plates and serve.


Nutritional Information:

1588 Calories (kcal); 96g Total Fat; (54% calories from fat); 128g Protein; 53g Carbohydrate; 355mg Cholesterol; 742mg Sodium

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