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Baby potatoes with cod, leek & curry
Baby potatoes with cod, leek & curry
535kcal Per person
25g Protein
43g Carbs
29g Fat
6g Fiber
Ingredients
- 1 cod fillet (frozen)
- 1 leek
- ½ pound baby potatoes (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon curry powder (2 g)
- 1 ½ tablespoon cream cheese, reduced fat (23 ml)
Preparing this recipe
- Allow the cod to defrost.
- Cut the leek in half lengthwise and slice it into half rings. Wash the rings in a colander with cold water and let them drain well.
- Halve the baby potatoes and cook them in a pot of water for 8-10 minutes until done.
- Heat half of the oil in a pan and fry the cod for 6-8 minutes until cooked through. Then remove the cod from the pan and place it on a plate for a moment.
- Heat the remaining oil in the same pan and stir-fry the leek with curry powder for 4 minutes. Next, mix the cream cheese into the leek and heat for an additional minute. Finally, stir the cod into the leek (it's okay if the cod breaks apart).
- Serve the baby potatoes with the leek and cod. Season with salt and pepper.
Tip van FitChef
If you have a bit more time, roasting the baby potatoes in the oven is also tasty.
