Roasted Fish with Warm Leek, Green Apple and Mustard Sauce, with Crispy Smashed Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 12 to 15 minutes, until tender when pierced.

2. 2

   Drain the potatoes and transfer them to a baking sheet. Gently smash them with the bottom of a glass or a spatula. Drizzle with 1 1/2 tablespoons olive oil, season with half of the black pepper, and sprinkle with the sweet paprika. Bake for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

3. 3

   While the potatoes bake, pat the fish fillets dry with paper towels. Season them with the remaining 1/2 teaspoon salt, the rest of the black pepper, and the lemon zest.

4. 4

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the leek and cook for 4 minutes, stirring often, until softened without too much browning.

5. 5

   Add the minced garlic and green apple. Cook 2 minutes more. Add the Dijon mustard and stir well to coat the leek and apple.

6. 6

   Pour in the stock and lemon juice. Cook for 3 to 4 minutes over medium heat, until the sauce reduces slightly and the apple is tender but still holds some texture. Turn off the heat and stir in half of the fresh parsley.

7. 7

   Place the fish fillets on another baking sheet or baking dish. Drizzle with the remaining 1/2 tablespoon olive oil. Bake at 220 °C / 425 °F for 10 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily.

8. 8

   Remove the fish from the oven. Add the remaining 1 tablespoon butter to the warm sauce and stir until melted and glossy.

9. 9

   Serve each fillet with a portion of crispy smashed potatoes. Spoon the warm leek, green apple, and mustard sauce over the top. Finish with the remaining fresh parsley and adjust salt if needed.