Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, April 9, 2012

Pan Fried Fish of Choice with Leeks, Capers, Dijon Mustard and Wine Sauce served over Oven Potato Chips

This was last friday's meal, and as a good catholic girl, i keep off meat on fridays during lent.
Pan frying fish always gets you a great flavor and it's simple and easy. I used a couple of haddock fillets and a couple of steelhead fillets and the cooking time was the same for both, if cooking a thicker fillet add a couple of minutes to cooking time.




 

Printable Recipe - Click Here
 Ingredients:
4 haddock fillets or fish of preference
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil, divided
2 leeks, white and light green parts only, thinly sliced
1/4 cup white wine
2 tablespoons capers
1 tablespoon dijon mustard
4 large red potatoes, washed and thinly sliced, tossed with 1 tablespoon olive oil + 1 teaspoon salt + 1 teaspoon pepper
1/2 lemon




Preheat oven to 425F
Lay potatoes on the bottom of a baking sheet. Bake for about 25-30 minutes, until crispy.
Season fish fillets with 1 teaspoon of each salt and pepper.
Heat 1 tablespoon olive oil in a large frying pan. Add leeks and cook for 5 minutes, stirring frequently. Move leeks to side of pan. Add 1 tablespoon olive oil and pan fry fish fillets on both sides, about 2 minutes per side.
Lay crispy potatoes on a serving platter. place fish fillets on top and top them with the leeks.
In the same frying pan where you cooked the fish, add white wine, mustard and capers. Bring to a quick boil and pour over fish and leeks. Squeeze half lemon over it and serve warm.











13 comments:

  1. LOVE this dear Bia! Simply elegant! You are one very talented, very classy lady! :) xoxo

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    Replies
    1. Thanks Michele!! And very tasty also!!!xo<3

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