Baked haddock with leeks and potatoes

Ingredients

For 1 serving

• Haddock200 g
• Leek120 g
• Potatoes200 g
• Thyme2 g
• Extra virgin olive oil12 g
• Vegetable broth80 ml
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: October – March

Method

1. Preheat a conventional oven to 190 °C and heat the vegetable stock.
2. Trim the root and the toughest green part of the leek, halve it lengthways and rinse well between the layers, then slice it into thin rounds. Peel the potatoes and slice them thinly, about 3 mm.
3. In a baking dish mix the leek and potatoes with the oil, thyme, salt and pepper and spread them in an even layer.
4. Pour over the hot stock and bake for 25 minutes, until the potatoes are tender and starting to brown at the edges.
5. Lightly salt the haddock, lay it on the vegetables and bake for another 12 minutes, until the flesh is opaque white and flakes with a fork.
6. Serve the fish with the vegetables and the cooking juices.