Baked Fish on Braised Veg with Dijon Mustard Crust July 28, 2025
This hearty fish bake is the perfect winter warmer — layering tender Agria potatoes over a fragrant base of sautéed leek, onion, garlic, thyme, and lemon zest, all gently simmered with white wine and stock. Topped with succulent white fish and a golden, crunchy Dijon-parsley crumb, it’s a dish that’s as satisfying as it is delicious. Easy to prep, impressive to serve — it might just be your next family favourite! See the original recipe here.
Ingredients
- 3 Tablespoons Extra virgin olive oil
- 1 Onion, finely chopped
- 1 large Leek, thinly sliced (Main)
- 2 sprigs Thyme, large
- 3 cloves Garlic, finely chopped
- 1 Lemon, zested
- 150ml Dry white wine
- 900g Agria potatoes, peeled, sliced 1cm thick (Main)
- 250ml Fish stock, or vegetable
- 600g Fish fillets, firm and white (Main)
- 75g Panko breadcrumbs
- 2 Tbsp Dijon mustard
- 2 Tablespoons Chopped parsley, plus extra for serving
- 60g Butter, melted
Method
- Heat the oven to 220C.
- Heat the oil in a frying pan over moderate heat and add the onion, leek, thyme, garlic and zest.
- Fry gently without browning for 10 minutes or until the onion is soft.
- Add the wine and let it bubble for 30 seconds.
- Put this mixture into an ovenproof dish and place the potatoes in one layer on top.
- Season and pour the stock over everything in the dish.
- Place in the oven for 25 minutes or until the potatoes are tender.
- Remove from the oven and place the fish pieces side by side on top of the potatoes.
- Put the breadcrumbs, mustard, parsley and melted butter into a bowl and mix well. Taste and season with salt and freshly ground black pepper.
- Spread the crumb mixture over the top of the fish.
- Place in the oven for 15-20 minutes or until the fish is cooked and the crumbs browned and crisp.
- Serve.
Categories: Recipes