About the Recipe

Ingredients:
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
Preparation
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.