Creamy Baked Fish with Crispy Potatoes

Creamy Baked Fish with Crispy Potatoes

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 24, 2016.
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Leek and cream are two of the ingredients behind the delicious creaminess in this dish!

Ingredients

CRISPY POTATOES

  • 400g potatoes, scrubbed and sliced 0.5 cm
  • 2 cloves garlic, roughly chopped

CREAMY BAKED FISH WITH SPINACH AND ARTICHOKES

  • 300g fish fillets
  • Zest and juice 1/2 lemon
  • 1 leek, white and pale green part only
  • 1/2 bag baby spinach leaves
  • 100g artichoke hearts
  • 3/4 cup cream
  • 1 tablespoons dill, roughly chopped

TO SERVE

  • 2 tablespoons dill
  • 20g toasted, sliced almonds
  • 1/2 lemon, cut into wedges

Steps

  1. oven to 200°C, line an oven tray with baking paper
  2. Toss potatoes and garlic with a drizzle of olive oil on prepared tray. Season with salt and pepper. Bake for 20–25 minutes, until golden and crispy. Turn once during cooking.
  3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with lemon zest, salt and pepper, set aside.
  4. Thinly slice leek, finely chop spinach and quarter artichokes.
  5. Heat a drizzle of oil in an oven proof fry-pan on medium-high heat. Add leek and spinach and cook for 2–3 minutes or until leek starts to soften. Add cream and dill and season with salt and pepper. Cook for 2–3 minutes or until sauce thickens. Scatter artichokes over the top.
  6. Place fish on top of the spinach and artichoke sauce and bake for 5–7 minutes or until fish is cooked through (depending on thickness).
  7. Place crispy potatoes onto plates, rest a piece of fish and a big spoonful of creamy spinach and artichoke sauce on top. Sprinkle with dill, almonds and serve lemon wedges on the side

Nutritional Information

Energy 2619 kj
626 kcal
Protein 34.2g
Carbohydrate 34.3g
Fat 38.2g