Recipe

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.

  • 40 mins cooking
  • Serves 4
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Ingredients

Baked fish with saffron, leek and potato
  • 2 tablespoon olive oil
  • 600 gram (1¼ pounds) kipfler potatoes, sliced thickly
  • 2 leeks (700g), sliced thickly
  • 4 clove garlic, bruised
  • pinch saffron threads
  • 2 cup (500ml) chicken stock
  • 4 x 200g (6½-ounce) white fish fillets

Method

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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