- 1T olive oil
- 25g butter
- 500g shallots, sliced
- 700g new potatoes, thickly sliced
- 125ml fish or vegetable stock
- 125ml sherry
- 125ml orange juice
- 2 leeks, sliced
- 4 thick, skinless fillets of firm white fish
- salt and pepper
- 15g dill leaves, chopped
- zest of one orange
Preheat the oven to 190°C. Heat the olive oil and butter in a shallow oven-proof casserole dish and cook the shallots until soft and translucent. Add the potatoes in a single layer and cover with the stock. Simmer for about eight minutes, then add the sherry and orange juice and sprinkle the leeks over the dish. Lay the fish over the leeks, season with salt and pepper, cover with a lid or foil and place in the oven for 15 to 20 minutes until the fish is cooked through and flakes easily with a fork. Sprinkle the dill and orange zest on top and serve immediately.
This recipe originally featured in the June 2013 issue of House and Leisure.