Baked fish with a crunchy dijon mustard crust on braised potatoes and leeks
( SERVES 4 )
Photo by Tam West
Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.
|3 Tbsp||Extra virgin olive oil|
|1||Onion, finely chopped|
|1 large||Leek, thinly sliced|
|2 sprigs||Thyme, large|
|3 cloves||Garlic, finely chopped|
|150 ml||Dry white wine|
|900 g||Agria potatoes, peeled, sliced 1cm thick|
|250 ml||Fish stock, or vegetable|
|600 g||Fish fillets, firm and white|
|75 g||Panko breadcrumbs|
|2 Tbsp||Dijon mustard|
|2 Tbsp||Chopped parsley, plus extra for serving|
|60 g||Butter, melted|
- Heat the oven to 220C.
- Heat the oil in a frying pan over moderate heat and add the onion, leek, thyme, garlic and zest. Fry gently without browning for 10 minutes or until the onion is soft.
- Add the wine and let it bubble for 30 seconds.
- Put this mixture into an ovenproof dish and place the potatoes in one layer on top. Season and pour the stock over everything.
- Place in the oven for 25 minutes or until the potatoes are tender. Remove from the oven and place the fish pieces side by side on top of the potatoes
- Put the breadcrumbs, mustard, parsley and butter into a bowl and mix well. Taste and season with salt and freshly ground black pepper.
- Spread the crumb mixture over the top of the fish.Place in the oven for 15-20 minutes or until the fish is cooked and the crumbs browned and crisp.
See more of Ray's spring recipes
- Braised chicken with preserved lemon and green olives
- Tamarillo sponge puddings with homemade custard