Name: Creamy Pollock, Leek & Potato Traybake
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: British
Ingredients: 4 pollock fillets (approx 500–600g total); 800g potatoes, cut into chunks; 3 leeks, sliced into rounds; 2 tsp garlic granules; 2 tsp dried mixed herbs; 3 tbsp oil; 200ml double cream; 1 chicken stock cube, crumbled; 2 tbsp dried chives; Salt & pepper

Ingredients

Serves 4 people

4 pollock fillets (approx 500–600g total)
800g potatoes, cut into chunks
3 leeks, sliced into rounds
2 tsp garlic granules
2 tsp dried mixed herbs
3 tbsp oil
200ml double cream
1 chicken stock cube, crumbled
2 tbsp dried chives
Salt & pepper

Method

Preheat the oven to 200°C (180°C fan).

Toss the potatoes with 2 tbsp oil, garlic granules, mixed herbs, salt and pepper. Spread on a large baking tray and roast for 20 minutes.

Add the sliced leeks to the tray, drizzle with the remaining 1 tbsp oil and toss everything together. Return to the oven for 10 minutes.

Meanwhile, mix the double cream with the crumbled chicken stock cube until well combined.

Lay the pollock fillets on top of the potatoes and leeks. Season the fish with a little salt, pepper and a pinch of mixed herbs. Pour the cream mixture around the fish (not over it).

Bake for a further 12–15 minutes until the fish is cooked through, flakes easily, and the sauce is bubbling and slightly thickened.

Scatter over the dried chives and serve straight from the tray.

Tips & Notes

Simple one-tray meal with minimal washing up.
Cheap white fish — swap pollock for haddock or cod if you prefer.
Reuses leeks and potatoes already on the shopping list.
No dried chives? A pinch of dried parsley works just as well.

Creamy Pollock, Leek & Potato Traybake

Ingredients

Method

Tips & Notes

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