Leek & Potato Cod


1 Tbsp olive oil
1 1/2 cups leeks, thinly sliced
1 cup red pepper, thinly sliced
2 cups baby potatoes, thinly sliced
1 1/2 cups chicken broth
2 Tbsp lemon juice
2 tsp dijon mustard
1 tsp lemon zest
4 cod fillets
3/4 tsp dried dill
salt and pepper to taste


Heat oil in a large frying pan on medium heat. Add leek and red pepper. Cook for 5 to 10 minutes, stirring often, until leek is softened. Spread evenly in frying pan.

Layer potato slices on top of leek mixture.

Combine broth, lemon juice, mustard and lemon zest in a small bowl and pour over the potatoes. Cover. Cook for 8 to 10 minutes until potato is tender.

Place fillets in a single layer on top of potato slices. Sprinkle with dill and pepper. Cover. Cook on medium-low for 8 to 10 minutes, depending on thickness of fillets, until fish flakes easily when tested with fork.

NOTE: I add salt and pepper to each layer.

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