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Pan-fried Fish, leaks & potatoes

About the Recipe


Roast potatoes

  • 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

To serve

  • 1 head broccoli cut into florets

  • 1 lemon cut into wedges


Step 1

PREHEAT oven to 210°C. Line an oven tray with baking paper.

Step 2

Toss potatoes with a little oil on the prepared tray. Season with salt and pepper and bake for 25–30 minutes, until golden and cooked through. Turn once during cooking.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

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