Cod with Leek and Potato

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"An interesting sounding layered dish, i have not tried it yet but will very soon. revised from Company's comming Easy Healthy Recipes."

Original recipe yields 4 servings
OK

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.

Related

Bergy (RIP" Forever in our Kitchen)

The combination of ingredients seems to bring out the best in all. Very easy to make, timing right on. I thought I had frozen peas but, alas, the cupboard was bear. Followed the reipe exacrly except for the red pepper. I held off putting that in the pan just over the fish when it was put in. Thanks Derf another of you great reipes was enjoyed.

(24 Nov 2012)