Cod with Leek and Potato
Servings
Prep Time
Cook Time
Ready In
Recipe: #6789
October 13, 2012
Categories: Dinner, Lunch, Main Dish, Casseroles, Fish, Fruit, Lemon, Vegetables, Peppers, Potatoes, North American, Pacific Northwest, Pacific Rim, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Make it from scratch 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 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 & Variations
No special items needed.
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