Super quick and easy to make for a light supper or have it with crushed new potatoes or mash for a more substantial meal. I used madras curry powder but you can use whatever type you like if you prefer not to spicy.
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Ingredients
- 4 150g skinless cod loins
- 4 tsp curry powder (I used madras)
- 2 tbsp olive oil
- 2 leeks halved and cut into long slices
- 50 g butter
- 100 ml stock (vegetable or chicken)
- 100 ml double cream
Instructions
- Season the fish with salt and pepper on both sides then sprinkle each piece with curry powder on top and bottom.
- Add the olive oil to a large frying pan on a medium heat, when hot add the cod and cook for 3 minutes. Turn the cod over and cook for another 3 minutes. Tuck the leeks all around the pan, top with pieces of the butter. Check that the fish is cooked - it should be flakey in the middle and remove to a warm plate while you finish the leeks.
- Turn the heat to high, add the stock to the leeks with a generous pinch of salt and pepper, let them continue to cook for a couple of minutes then add the cream, let it bubble and thicken slightly.
- Divide the leek noodles between 4 plates and top with the fish. Serve as it is or with mash or crushed new potatoes.
Nutrition
Calories: 307kcalCarbohydrates: 8gProtein: 28gFat: 18gSaturated Fat: 7gCholesterol: 100mgSodium: 113mgPotassium: 735mgFiber: 1gSugar: 2gVitamin A: 1190IUVitamin C: 7mgCalcium: 81mgIron: 2mg
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