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Fish Fillets with Leek and Marmalade Sauce Serves 4

  • Ingredients:

  • 4 170g (6 oz) cod fillets, defrosted, skinned
  • 15g (half an oz) butter or margarine
  • 1 clove garlic, crushed
  • 2 medium leeks, sliced
  • 2 15ml spoons (2 tbsp) lemon juice
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) reduced sugar marmalade
  • 1 bunch watercress, rinsed (optional for garnish)


  1. Heat the butter or margarine in a large shallow pan, add the garlic and leeks and cook for a few minutes.
  2. Divide the fish into 4 portions and place on top of the leeks.
  3. Add the lemon juice and seasoning, cover and simmer for 8-10 minutes or until the fish whitens.
  4. Meanwhile, if using watercress, place on a serving dish.
  5. Arrange cooked fish on top of watercress, cover to keep warm.
  6. Add marmalade to pan, increase heat and boil rapidly until the marmalade has melted and the juices have thickened slightly.
  7. Pour the leek and marmalade sauce over the fish.
  8. Garnish and serve with potatoes.

32g Protein; 4g Carbohydrate; 4.5g Fat; 1g Fibre.

Recipe kindly donated by The Seafish Industry