Cardiff Bay Fish and Laverbread Bake
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Ingredients
- 500 g cod fillets
- 150 g laverbread
- 2 leeks, sliced
- 100 ml double cream
- 500 g potatoes
- 20 g butter
- 60 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 31.6 g
- Carbohydrate
- 23.3 g
- of which sugars
- 3.6 g
- Fat
- 23 g
- of which saturates
- 13.6 g
- Fibre
- 5.9 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the potatoes and parboil for 5 minutes, then drain.
- 2
Soften the sliced leeks in the butter for 8 minutes, then stir in the laverbread and double cream.
- 3
Place the cod fillets in a baking dish and spoon the laverbread and leek mixture over the top.
- 4
Layer the parboiled potato slices over the fish.
- 5
Scatter with the grated mature cheddar and bake at 190C (170C fan, gas 5) for 30 minutes until the fish is cooked through and the top is golden.
- 6
Rest for 5 minutes before serving.
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