Cod with Leek and Potato
Created by Derf on October 13, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #6789
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups leek, white part only, thinly sliced
- 1 cup red pepper, thinly sliced
- 2 cups new potatoes, thinly sliced
- 1 1/2 cups chicken broth, low sodium
- 2 tablespoons lemon juice
- 2 teaspoons dejon mustard
- 1 teaspoon lemon zest
- 4 cod fillets, about 1 pound (small bones removed)
- 1/2 cup frozen peas
- 1 tablespoon fresh dill or 3/4 teaspoon dried dill
- Pepper sprinkle
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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