Creamy Fish & Potato Bake
Creamy Fish & Potato Bake
Servings: 4 people
When only comfort food will do, this recipe will become your new best friend. Soooo yummy! And we LOVE that it's a one-pan meal!
Print Recipe Ingredients
- 1 pack MCF hake fresh or frozen (defrost & pat dry before use)
- ½ t sea salt
- ¼ t black pepper
For the potato layer
- 3 T butter
- 2 large leeks sliced (medium thick)
- 3 garlic cloves crushed
- 2 medium soft-cooking potatoes sliced as thin as you can by hand
- ¾ t sea salt
- ½ t black pepper
- ½ cup dry white wine or double up on veg stock
- ½ cup vegetable stock
- 1 cup double cream
Topping
- ¾ cup your choice of breadcrumbs, panko crumbs or GF crumbs
- 2 T extra virgin olive oil
- ¼ cup parmesan cheese grated
Instructions
- Preheat the oven to 180℃
- Mix crumbs and olive oil in a bowl and stir in the parmesan
- Season the fish with salt & pepper and set aside
- Melt butter in a large oven-proof pan over high heat until foamy. Add the leeks and garlic and cook till softened.
- Add the potatoes, salt & pepper and cook for 5-10 minutes, stirring regularly, until potatoes are semi-cooked.
- Add the wine and then simmer until most of the wine has evaporated. Pour in the stock and simmer until it's reduced by half.
- Turn the stove off, then place the fish on top of the potatoes. Pour the cream over, trying to cover the fish completely. Sprinkle with crumbs.
- Bake for 30 minutes, then grill for a few minutes to get a golden top
- Let the dish sit for 5 minutes before serving
