Name: Baked fish with saffron, leek and potato
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

40M

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories