Baked Fillet of Lingcod
Creamy baked lingcod fillet topped with fresh vegetables and herbs. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g peeled potatoes (from the day before)
- 2 stalks leeks
- Salt
- 2 beef tomatoes
- 1 fennel bulb
- white pepper freshly ground
- 8 fresh sage leaves
- 750 g lingcod fillet
- 125 ml whipping cream
- 150 g crème fraîche
- 2 Garlic cloves
- 50 g grated Parmesan cheese
- fat for greasing the dish
Instructions
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1.
Peel potatoes and slice thinly. Clean leeks, wash and cut into rings. Blanch in boiling salted water, drain and shock with cold water.
-
2.
Wash tomatoes and slice. Clean fennel, wash and cut into strips. Grease a baking dish. Layer potatoes, tomatoes, fennel, and leeks, seasoning each layer with salt and pepper and sprinkling sage leaves between them.
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3.
Rinse lingcod fillet and pat dry. Place the fish on top of the vegetable bed. Whisk together cream and crème fraîche, season with salt and pepper, then press in minced garlic. Pour the garlic‑cream mixture over the fish. Bake at 200°C (180°C fan or gas level 3) for about 30 minutes; sprinkle Parmesan after 15 minutes.
