Herb Crusted Fish with Leek and Gruyere Sauce
This pasta dish combines salmon with cod or haddock and smothered in a tasty leek and gruyere sauce topped off with crispy breadcrumbs.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 250g salmon fillet, skinned and cubed
- 375g cod or haddock fillet, skinned and cubed
- 2 tubs leek and gruyere fresh pasta sauce
- 4 salad onions, finely sliced
- 15ml spoon olive oil
- 40g fresh white breadcrumbs
- 1-2 cloves garlic, crushed
- 2 freshly chopped 15ml spoons flat leaf parsley
- salt and freshly ground black pepper
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Place the cubed fish into an ovenproof dish, pour over the sauce and sprinkle over the salad onions.
Heat the oil in a saucepan, add the breadcrumbs and garlic and cook for 1-2 minutes, stirring occasionally. Stir in the parsley and seasoning and sprinkle over the sauce.
Bake in the preheated oven for approximately 30 mintues, until the fish is cooked and the topping crisp and golden.
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