BAKED FISH WITH DILL AND ORANGE JUICE

Prep time 15 mins Cooking time 30 mins Serves 4 1 tbsp olive oil 25g butter 500g shallots, sliced 700g new potatoes, thickly sliced 250ml fish or vegetable stock 125ml orange juice 2 leeks, sliced 4 thick, skinless fillets of firm white fish 15g dill, chopped Zest of 1 orange Preheat the oven to 190°C. Heat olive oil and butter in a shallow oven-proof casserole dish and cook the shallots until soft and translucent. Add potatoes in a single layer and pour in half the stock. Simmer for about eight minutes, then add the remaining stock and orange juice. Sprinkle leeks over the dish. Lay the fish over the leeks, season with salt and pepper, cover with a lid or foil and place in the oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork. Sprinkle the dill and orange zest on top and serve immediately.