Fish Fillets with Leek and Marmalade
recipe for Fish Fillets with Leek and Marmalade Sauce
comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Fillets with Leek and Marmalade Sauce
x 170g (6 oz) cod or whiting fillets, skinned
15g (half an oz) butter or margarine
1 clove garlic, crushed
2 medium leeks, sliced
2 x 15ml spoons (2 tablespoons) lemon juice
salt and black pepper
1 x 15ml spoon (1 tablespoon) reduced sugar marmalade
1 bunch watercress, rinsed (optional for garnish)
to make Fish Fillets with Leek and Marmalade Sauce
the butter or margarine in a large shallow pan, add
the garlic and leeks and cook for a few minutes.
the fish into 4 portions and place on top of the leeks.
the lemon juice and seasoning, cover and simmer for
8 - 10 minutes or until the fish whitens.
if using watercress, place on a serving dish.
cooked fish on top of watercress, cover to keep warm.
marmalade to pan, increase heat and boil rapidly until
the marmalade has melted and the juices have thickened
the leek and marmalade sauce over the fish.
and serve with potatoes.
with the permission of Seafish - www.seafish.org