Creamy Garlic and Parmesan Baked Fish and Potatoes
An effortless recipe to set ease ease to your hectic weeknights!
Recipe by Kelly-Anne Damons
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 – 45 minutes
Ingredients:
- 4 fish portions
- 3 large potatoes cut into 2 cm pieces
- 1 cup of cream
- 1 cup of parmesan grated
- 3 cloves of garlic
- 2 tsp Dijon mustard
- 1 Tbsp capers
- 1 cup of fish stock
- 1 onion or fennel bulb thinly sliced
- Zest of ½ lemon
- Olive oil
- Salt and pepper to taste
Herbed breadcrumbs
- 1 ½ cups of course breadcrumbs
- 1 tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
- Juice and zest of half a lemon
- 1/3 cup of olive oil
- Salt and pepper to taste
How To Make Creamy Garlic and Parmesan Baked Fish and Potatoes
- Pre-heat your oven to 180°C. In a medium sized bowl combine the ingredients for the herbed breadcrumbs.
- The mixture should be moist but not overly wet.
- Season your diced potatoes with salt, pepper and a drizzle of olive oil.
- Place it into an oven proof dish and bake for 15 minutes until tender and remove from the oven.
- To the saucepan add the onion or fennel, cream, stock, mustard, capers, lemon zest and bring to a simmer over a medium heat, allowing the cream to infuse.
- Once the cream is slightly thickened remove the saucepan from the heat, add the parmesan.
- Season the fish portions with salt pepper and nestle them on the potatoes.
- Cover the fish and potatoes with the sauce and top with the herbed breadcrumb.
- Bake for 15-25 minutes until the breadcrumbs are toasty and enjoy while hot.
Chefs Tip: Breadcrumbs could be made a day in advance and stored in the fridge. To ensure even cooking, cut the potatoes to the same size. Choose a firm yet flaky white fish such as haddock or tilapia. Fresh is always best but frozen works just as well.