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Tangy White Fish Bake with Mashed Potato
A tangy European white fish bake with leeks, potatoes and mushrooms, finished with paprika, butter and dill, served over mashed potato.
Ingredients
Instructions
Season the white fish fillets and sear them over medium-high heat until well browned, about 4 minutes.
Add the leeks, potatoes and mushrooms, cooking until softened, about 6 minutes.
Stir in the paprika, butter and dill for 3 minutes.
Boil and mash the potato separately, keeping it warm.
Let the fish simmer gently for about 6 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
