Baked fish with a crunchy dijon mustard crust on braised potatoes and leeks

Tam West

Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.

Ingredients

3 Tbsp	Extra virgin olive oil
1	Onion, finely chopped
1 large	Leek, thinly sliced (Main)
2 sprigs	Thyme, large
3 cloves	Garlic, finely chopped
1	Lemon, zested
150 ml	Dry white wine
900 g	Agria potatoes, peeled, sliced 1cm thick (Main)
250 ml	Fish stock, or vegetable
600 g	Fish fillets, firm and white (Main)
75 g	Panko breadcrumbs
2 Tbsp	Dijon mustard
2 Tbsp	Chopped parsley, plus extra for serving
60 g	Butter, melted

Directions

1. Heat the oven to 220C.
2. Heat the oil in a frying pan over moderate heat and add the onion, leek, thyme, garlic and zest. Fry gently without browning for 10 minutes or until the onion is soft.
3. Add the wine and let it bubble for 30 seconds.
4. Put this mixture into an ovenproof dish and place the potatoes in one layer on top. Season and pour the stock over everything.
5. Place in the oven for 25 minutes or until the potatoes are tender. Remove from the oven and place the fish pieces side by side on top of the potatoes
6. Put the breadcrumbs, mustard, parsley and butter into a bowl and mix well. Taste and season with salt and freshly ground black pepper.
7. Spread the crumb mixture over the top of the fish.Place in the oven for 15-20 minutes or until the fish is cooked and the crumbs browned and crisp.

See more of Ray's spring recipes

• Braised chicken with preserved lemon and green olives
• Tamarillo sponge puddings with homemade custard