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Fish Bake with Leeks and Baby Peas

The gentle flavours in this dish will not overpower the fish. It is the ultimate meal-in-one healthy choice for a family.
Fish Bake with Leeks and Baby Peas
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You Will Need:

Main Dish
  • 6 small leeks, well washed and sliced into rings
  • 1 bulb of fennel, sliced (optional)
  • Ina Paarman’s Green Onion Seasoning
  • 3 T (45 ml) butter
  • 1½ cups (375 ml) fresh or frozen baby peas (petit pois)
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock
  • 500 g very fresh hake or kabeljou or salmon trout, filleted and skinned
  • Ina Paarman’s Fish Spice

Ina’s Tip

To keep fish fresh it needs to be kept colder than fridge temperature, but not frozen. Place an ice brick on the fish, still covered with plastic wrap, and refrigerate.

Method:

Adjust oven shelf to the middle position. Preheat the oven to 200 °C. Season the leeks and fennel with Green Onion Seasoning. In a saucepan, sweat the leeks and fennel in the butter until just wilted. Add the peas, water and Fish Stock. Stir to mix. Spoon half the vegetables into a well buttered 25 cm x 18 cm ovenproof dish. Portion the fish and season with Fish Spice. Lay the fish portions on the vegetable bed. Cover with the remaining mixture. Bake for 15 - 20 minutes. To serve, garnish with the fennel fronds.

Fish Bake with Leeks and Baby Peas

The gentle flavours in this dish will not overpower the fish. It is the ultimate meal-in-one healthy choice for a family.
Fish Bake with Leeks and Baby Peas

You Will Need:

Main Dish
  • 6 small leeks, well washed and sliced into rings
  • 1 bulb of fennel, sliced (optional)
  • Ina Paarman’s Green Onion Seasoning
  • 3 T (45 ml) butter
  • 1½ cups (375 ml) fresh or frozen baby peas (petit pois)
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock
  • 500 g very fresh hake or kabeljou or salmon trout, filleted and skinned
  • Ina Paarman’s Fish Spice
Ina’s Tip

To keep fish fresh it needs to be kept colder than fridge temperature, but not frozen. Place an ice brick on the fish, still covered with plastic wrap, and refrigerate.

Method:

Adjust oven shelf to the middle position. Preheat the oven to 200 °C. Season the leeks and fennel with Green Onion Seasoning. In a saucepan, sweat the leeks and fennel in the butter until just wilted. Add the peas, water and Fish Stock. Stir to mix. Spoon half the vegetables into a well buttered 25 cm x 18 cm ovenproof dish. Portion the fish and season with Fish Spice. Lay the fish portions on the vegetable bed. Cover with the remaining mixture. Bake for 15 - 20 minutes. To serve, garnish with the fennel fronds.

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