Quick & Easy

Baked fish with saffron, leek and potato

This dish makes a lovely, lighter alternative to regular fish-n-chips. We used blue-eye in this recipe but you can use any white fish fillets you like.
Baked fish with saffron, leek and potato



1.Preheat oven to 220°C/425°F.
2.Heat oil in large flameproof baking dish; cook potato, leek and garlic, stirring, until leek softens. Add saffron and stock; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes.
3.Add fish, cover, transfer to oven; bake 20 minutes or until cooked through. Season to taste.
4.Serve fish topped with potato and leek; drizzle with pan juices.

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