Pollock with Creamy Leek Sauce
- 500g thinly sliced potatoes
- 2 thinly sliced leeks
- 4 tsp olive oil
- 10g chopped dill
- 4 pollock fillets or similar firm white fish
- 250g podded broad beans
- 150ml fish stock
- 100ml crème fraîche
- Preheat the oven to 200C. Boil the potatoes in salted water for 3 mins, then drain and add to a roasting tin with the leeks, half the oil and some seasoning. Bake for 10 mins, then sprinkle half the dill over the mixture and place the fish fillets on top. Drizzle with the rest of the oil, the remaining dill and some black pepper, then cook for 20 mins in the oven until the fish is flaky.
- Meanwhile, boil the broad beans in salted water for 4 mins or until tender, then drain. Transfer the fish, potato and leeks to serving plates, and pour the stock and cream into the roasting tin. Bubble on the hob until the sauce has thickened, then season to taste and spoon over the fish - yum!
45 mins
4 serving