Easy Baked White Fish Fillets in Cream and Leek Sauce

So easy to make and a great way of eating more fish is this tasty baked white fish fillet dinner recipe. According to Norwegian health advice we should all eat fish at least 2-3 times a week. Let’s get started!

Icy and clean waters and the cold air has made Norwegian seafood world class. No wonder we have a lot of fish in our diet. But there are a fair share of great fish mongers in London too. Fresh fish is always best. But frozen will do if you don’t have access to fresh fillets.

Originally made with catfish, but I use any white fish, depending on season and price. It takes no more than 1 hour and the best thing is that it literary cooks itself, whilst you can work, help out with homework – or sink into the bath tub for a while…

Easy Baked White Fish Fillets in cream and leek sauce
Serves 4

800 g white fish skinl and boneless fillet
2 leek
2 tbs butter
1 tbs mustard
3 dl single cream
1 tbsp salt
1⁄2 tbsp grounded white pepper
1 dl fresh dill (use more rather than less)
800 g potatoes
1 lemon

Start with washing and peeling the potatoes.
Set the oven to 180 °C.
Clean and chop the leek before frying it lightly in the pan with butter, until soft. Ad mustard and the cream and bring it to the boil. Season with salt and pepper. Add the mixture to a baking tray.
Clean and cut the fish into fillets before placing them in the baking tray with the cream and leek sauce. At this point I’d add a bit of the dill on top of the fish and sauce.
Bake the fish in the oven for 20 minutes whilst boiling the potatoes.

Serve with dill and lemon. Smakelig måltid!

Picture and recipe from matprat.no

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