Cit­rus-baked fish with creamy leeks & pota­toes

Essentials (South Africa) - - FOOD -

Serves 4 Ready in 1 hr 40 min

150ml veg­etable stock

100g cream cheese 900g baby pota­toes, sliced

2 leeks, sliced

2 gar­lic cloves, crushed

1 tbsp olive oil

2 tbsp basil

4 tbsp pars­ley

2 slices bread

2 tbsp grated Parme­san

1 le­mon

1 egg white

4 x 175g chunky hake fil­lets

1 Heat the oven to 160°C. Grease a large oven-proof dish. Com­bine the stock and cream cheese in a jug, mix­ing to­gether with a fork. 2 Ar­range a layer of pota­toes and leeks over the base of the dish, scat­ter over some gar­lic and sea­son gen­er­ously. Pour over half of the stock mix­ture. 3 Re­peat the process again. Driz­zle with oil. Sit the dish on a bak­ing sheet and cover with greased foil. Bake for 1 hr. 4 Put the basil and 2 tbsp pars­ley into a pro­ces­sor and whizz to chop. Add the bread and blend into crumbs. Add the cheese, 1 tbsp le­mon juice and the egg white. Sea­son well and pulse to com­bine. Brush a lit­tle oil over each piece of fish. Sprin­kle the bread­crumb mix­ture on top, firmly press­ing down to stick. 5

Ar­range the fish on top of the veg­eta­bles and bake for 15 min. Slice re­main­ing le­mon, use to top fish, bake for 10 more min un­til fish and veg are cooked through. Serve with 2 tbsp re­main­ing pars­ley, chopped, sprin­kled over the top.

1 418kJ per serv­ing 10g fat 4g sat fat

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