Cod with Leek and Potato
Recipe: #6789
October 13, 2012
Categories: Casseroles, Lemon, Peppers, Potatoes, Pacific Northwest, Pacific Rim, Brunch, Romantic Dinner, Sunday Dinner, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, more
"An interesting sounding layered dish, i have not tried it yet but will very soon. revised from Company's comming Easy Healthy Recipes."
Ingredients
Nutritional
- Serving Size: 1 (277.8 g)
- Calories 275.6
- Total Fat - 12.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 104 mg
- Sodium - 1651 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 1 g
- Sugars - 0.3 g
- Protein - 33.2 g
- Calcium - 41.9 mg
- Iron - 2.9 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil over medium heat in a large frypan. Add leek and red pepper, cook for 5 to 10 minutes, stirring often, until leek is softened, spread evenly in frypan. Layer potato slices on top of leek mixture.
Step 2
Combine chicken broth, lemon juice, dijon mustard and lemon zest in a small bowl; whisk together and pour over the potato. Cover and cook for 8 to 10 minutes until potato is tender.
Step 3
Place cod fillets in a single layer on top of the potato; sprinkle with dill and pepper; Sprinkle frozen peas over; cover and cook on medium /low for 8 to 10 minutes, depending on the thickness of the fillets, until fish flakes easily when tested with a fork.
Tips
No special items needed.