This cheeky braise is divine with fish. The addition of potato to the leek stew thickens it beautifully.

80m I extra virgin olive oil, plus extra, for frying 3 cloves garlic, sliced washed

% cup frozen peas
sea salt and freshly cracked black pepper

3 leeks, trimmed, and finely sliced

60g butter Y21emon 4 blue-eye (about flat-leaf fillets 180g each), skin on parsley sprigs, to garnish

2 sprigs thyme, leaves picked 2 sprigs tarragon,
3 kipfler potatoes, leaves picked peeled and

sliced about 0.5cm thick 150ml water or chicken stock SERVES 4

Place olive oil in a medium, deep-sided

frying pan over high heat and cook garlic stir and cook

and leeks, stirring constantly, for 5 minutes. Add herbs and potatoes,

for 3 minutes. Add water (or stock), reduce heat to low and simmer for 5 minutes. Add peas and cook for a further 5 minutes (you may need to add a little more water at this stage). Season generously with salt and pepper, then cook for a few minutes or until the potatoes just start to break down and thicken. Stir through butter and a good squeeze of lemon juice. Remove from heat and set aside. Cut each blue-eye fillet into 3 pieces and season skin side with salt and pepper. Heat a little olive oil in a large frying pan over high heat and sear the fish, skin-side down, for 3 minutes, until golden. Turn and cook fish for a further minute on the other side. Remove from heat. To serve, divide the leek braise among plates, top with fish fillets and garnish with parsley. Accompany with unwooded chardonnay.

Sunday Life .

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