Jamie Oliver’s Grilled fish with tomatoes, basil & creamy leek mash

Prep time: min
Total time: min
Serves: 4
2 1/4
pounds white starchy potatoes
1 kg
1 cup
2 % milk
250 mL
2
fresh bay leaves
4
baby leeks or 1 large leek
unsalted butter
nutmeg, for grating
sea salt and freshly ground
black pepper
4
fillets of sustainably sourced skinless sole
1
lemon
2
big handfuls of cherry
tomatoes
1 bunch
of fresh basil
olive oil
PER SERVING (1/4 OF THE RECIPE)
calories
657
fat
20.8 g
saturated fat
4.2 g
carbs
73.9 g
sugar
7.4 g
protein
36.4 g
sodium
1.1 mg

Directions

  1. Peel the potatoes, halving any larger ones, and place them in a large saucepan of salted water over a medium-high heat. Bring to boil and simmer until cooked through. Clean, trim and finely chop the leeks. Place a medium saucepan over a medium heat and add the milk, chopped leeks and bay leaves. As soon as it comes to boil, switch the heat off. Drain the potatoes, remove the bay leaves, add the milk with the leeks, a small pat of butter, a good grating of nutmeg, and mash until smooth. Season and spread out evenly into a baking dish.

  2. Preheat your broiler to maximum. Cut the fish fillets along the join so you get 2 pieces from each fillet. Place them in a bowl, add a pinch of sea salt and freshly ground black pepper, finely grate in the lemon zest and add the juice. Halve and add the cherry tomatoes, then pick and add the basil leaves. Toss together with a good lug of olive oil. Fold the fillets in half and lay them on top of the mashed potatoes.

  3. Spoon the tomato, basil and lemon mixture over the top and push the tomatoes into the potatoes around the pieces of fish. Place under the broiler for around 10 minutes or until the potatoes are golden, the tomatoes are bubbling and the fish is cooked through.