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Fish Fillets with Leek and Marmalade Sauce

This recipe for Fish Fillets with Leek and Marmalade Sauce comes from Seafish -

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Fillets with Leek and Marmalade Sauce

4 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)

How to make Fish Fillets with Leek and Marmalade Sauce

  • Heat the butter or margarine in a large shallow pan, add the garlic and leeks and cook for a few minutes.
  • Divide the fish into 4 portions and place on top of the leeks.
  • Add the lemon juice and seasoning, cover and simmer for 8 - 10 minutes or until the fish whitens.
  • Meanwhile, if using watercress, place on a serving dish.
  • Arrange cooked fish on top of watercress, cover to keep warm.
  • Add marmalade to pan, increase heat and boil rapidly until the marmalade has melted and the juices have thickened slightly.
  • Pour the leek and marmalade sauce over the fish.
  • Garnish and serve with potatoes.

Serves 4








Reproduced with the permission of Seafish -