Friday - - Recipe Cards -

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.

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