0 added
Item price
24p each est.Price per unit
85p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling, lightly salted water for 3 minutes. Drain well and tip into a flameproof roasting tin. Add the leeks, brush with ½ the oil and bake for 10 minutes.
Sprinkle ½ the dill over the potatoes and leeks, place the frozen fish on top and drizzle the fillets with the remaining oil. Scatter with the remaining dill and season with black pepper. Return to the oven for 20-25 minutes, until the fish is cooked through, opaque and flakes easily with a fork.
Cook the broad beans in boiling water for 3-4 minutes until tender, then drain. Transfer the fish and all the vegetables to plates and add the stock and crème fraîche to the roasting tin. Bring to the boil over a high heat on the hob, and let the sauce bubble until slightly thickened. Spoon over the fish.
For an extra burst of heat, stir 1 tsp Essential Dijon Mustard or horseradish into the roasting tin when making the sauce. If your roasting tin doesn’t go on the hob, simply bubble the stock and crème fraîche in a saucepan instead, then pour it over everything in the roasting tin to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,496kJ/ 356kcals |
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Fat | 11g |
Saturated Fat | 3.5g |
Carbohydrates | 28g |
Sugars | 6.1g |
Fibre | 9.2g |
Protein | 32g |
Salt | 0.4g |
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