Cod with leeks and mushrooms

Name: cod with leeks and mushrooms
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 400 g frozen cod fillet thawed; 700 g fresh leek; 75 ml hot water; 4 el traditional olive oil; 1 kg something crumbly potatoes; 150 g mushroom seasonal blend Scale; 1 onion; 2 tl dried thyme; 100 ml semi skimmed milk

A tasty recipe. The gluten-free main course contains the following ingredients: fish, deep-frozen cod fillet (thawed), fresh leeks, traditional olive oil and onion.

Ingredients

Kitchen Stuff

1 low baking dish (1.5 liters)
1 aluminium foil
1 puree tamper

Directions

Preheat the oven to 180 ° C.
Dab the cod fillet dry with kitchen paper and cut into 8 equal pieces. Rub with salt and pepper to taste.
Spoon the leeks into the greased oven dish and pour over the hot water.
Place the pieces of fish on top, drizzle with the oil and cover with aluminum foil. Put in the oven for 25 minutes.
Cut the potatoes into quarters and cook them over low heat for about 20 minutes. Meanwhile, halve the large mushrooms, leave the little ones whole. Chop the onion.
Heat the rest of the oil in a small frying pan and stir-fry the onion, the mushrooms and the thyme about 5 minutes. Add pepper and salt to taste.
Drain the potatoes, add the milk and bring to the boil. Mash the potatoes with the puree mash. Season with salt and pepper.
Take the fish and the leek out of the oven and spread over the plates. Spoon the mushrooms. Serve with the mashed potatoes.