Ingredients
- 500 grams Potatoes
- 1 Leek
- 2 cloves Garlic
- 600 grams White Fish skinless, boneless
- 2 tsps Olive oil first
- 250 mls Vegetable stock
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil second
- 50 grams Parmesan cheese grated
- 250 mls Coconut cream
Instructions
PREP INGREDIENTS
- Preheat the oven to 180°C or 160°C fan bake with a rack in the middle. Cut the potatoes into quarters, then into 4mm thin slices. Place the cut potato in a large bowl of water. Cut the leek in half lengthways then thinly slice. Peel and mince the garlic. Pat the fish dry and season with salt and pepper on both sides.
COOK VEGGIES
- Heat the first measure of oil in a large oven-proof skillet (or frypan if you don't have one) over high heat. Add leek and garlic, then cook for 3 mins. Drain the potatoes well and add to the skillet, season with salt and pepper. Cook for 6 mins, stirring regularly. Pour in stock then simmer for 2 mins, or until reduced by half.
MAKE CRUMB
- Meanwhile, mix the panko breadcrumbs and the second measure of oil in a medium-sized bowl. Then grate in parmesan and stir to combine.
COOK FISH
- (Transfer potatoes to an oven-proof dish if using). Place fish on top of the potatoes, presentation side up. Pour coconut cream all over, and sprinkle with breadcrumb mixture. Bake for 25 mins, or until potato is tender and fish cooked, then switch the oven grill on high and move the skillet (or dish) up to the top shelf. Grill for 2-4 mins, or until golden.
TO SERVE
- Remove from oven and rest for 5 mins. Then divide the creamy fish on leek & potato gratin with parmesan crisp between plates.
Nutrition
Calories: 786kcal | Carbohydrates: 92g | Protein: 40g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 688mg | Potassium: 1066mg | Fiber: 6g | Sugar: 56g | Calcium: 221mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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