White fish on iceberg potato purée

    40 min

    With summer just around the corner, the supermarkets are full of tasty vegetables from Europe perfect for creating delicious summery salads. But here is a very different way to use that popular salad staple, the iceberg lettuce, that is healthy, nutritious and perfect when a salad just wont do! Try this fantastic white fish on iceberg lettuce potato puree recipe as an easy tea-time treat for the whole family and it counts as one of ‘five a day’ also. It can be made with any sustainable white fish, such as cod, bream, pollack or sea bass.

    Aberdeenshire, Scotland, UK
    2 people made this

    Serves: 4 

    • pinch salt
    • 4 white fish fillets
    • Dash lemon juice
    • A little flour
    • 50ml olive oil
    • 50g butter
    • 1/2 onion, finely chopped
    • Dash white wine
    • 280ml cream
    • 1kg potatoes, peeled
    • pinch pepper
    • pinch nutmeg
    • pinch curry powder
    • 1/3 iceberg lettuce

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 120 C / Gas 1/2.
    2. Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and sauté the fish until it is golden yellow. Put into oven and keep warm at 120 C.
    3. Sauté the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
    4. Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato purée.
    5. Serve with the cod and spoon the sauce around it.

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