Fisch Mit Lauch Petersilerdaepfel Recipe

There’s something wonderfully soothing about the simple elegance of a well-cooked piece of fish—and this white fish with leeks and parsley potatoes ticks all the right boxes. It’s my go-to dish when I need to impress without breaking a sweat, combining buttery leeks and lemony potatoes for an experience that feels like a mini-vacation on a plate.

I love making dishes that are flavorful and nutritious. A recipe that hits the mark on all counts is Fischer Mit Lauch Petersilerdaepfel, in which tender white fish fillets like cod are paired with zesty lemon and creamy sour cream to bring out their flavor.

The buttery leeks not only add depth but also seem to insist that you take a moment to savor each bite. Earthy and satisfying, the potatoes infused with fragrant parsley complete this dish.

Ingredients

• White Fish: High in protein, low in fat, packed with omega-3 fatty acids; promotes heart health.
• Leeks: Good source of fiber and vitamins A, C, and K; aids in digestion and boosts immunity.
• Lemon: Rich in vitamin C; adds a refreshing, tangy flavor and aids in digestion.
• Parsley: Contains vitamins A, C, and K; adds fresh flavor and has anti-inflammatory properties.
• Potatoes: Rich in carbohydrates; provide energy and are high in potassium and vitamin C.

Ingredient Quantities

• 4 fillets of white fish (such as cod or haddock)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 2 leeks, cleaned and sliced into rings
• 200 ml white wine
• 1 lemon, sliced
• 500g potatoes, peeled and cubed
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons sour cream
• 1 tablespoon lemon juice

How to Make this

1. Set the oven to 180 degrees Celsius (356 degrees Fahrenheit) to preheat. Add salt and pepper to the fish fillets and make sure they are evenly seasoned. Then drizzle them with olive oil. Place the fish fillets in a baking dish and top them with slices of lemon before putting them in the oven.

2. Cook the fish in the preheated oven for 15-20 minutes, or until it is done and flaky.

3. As the fish bakes, the potatoes can be boiled in salted water until tender, which will take about 15-20 minutes.

4. In a large skillet, over medium heat, melt the butter. Add the leeks and sauté until they are soft and just beginning to brown, about 5 minutes.

5. Add the leeks to the white wine and simmer until the liquid has evaporated most of the way, about 5-7 minutes.

6. Once the potatoes are cooked, drain them and return to the pot. Add the super finely chopped parsley, the sour cream, and the lemon juice. Mash lightly with a fork until combined, adding salt and pepper to taste.

7. Place the fish fillets next to the leek mixture and parsley potatoes on a plate.

8. If you want, you can drizzle a bit more olive oil over the fish and potatoes for extra flavor.

9. Add extra chopped parsley or lemon wedges to the dish for a nice presentation.

10. Relish your Fisch Mit Lauch Petersilerdäpfel as a delightful main course with a chilled white wine.

Equipment Needed

1. Oven
2. Baking dish
3. Knife
4. Cutting board
5. Measuring spoons
6. Medium pot
7. Large skillet
8. Fork
9. Colander (for draining potatoes)
10. Plate for serving

FAQ

• Q: Can I use frozen fish fillets for this recipe?
  A: Yes, you can use frozen fish fillets. Be sure to thaw them completely and pat them dry before cooking.
• Q: What type of white wine is best for this dish?
  A: A dry white wine like Sauvignon Blanc or Pinot Grigio will work well in the recipe.
• Q: How can I make this dish dairy-free?
  A: Substitute butter with a plant-based margarine and use a dairy-free sour cream alternative.
• Q: Can I prepare the potatoes ahead of time?
  A: Yes, you can peel and cube the potatoes in advance. Store them in a bowl of water in the refrigerator to prevent browning until ready to cook.
• Q: Is it necessary to use fresh parsley?
  A: Fresh parsley adds the best flavor, but you can use dried parsley in a pinch. Just use about half the amount.
• Q: How do I clean and prepare leeks?
  A: Slice leeks into rings and soak them in a bowl of water, swishing them around to release any dirt. Drain and rinse under running water to ensure they are clean.

Fisch Mit Lauch Petersilerdaepfel Recipe Substitutions and Variations

Filleting white fish: Substitute it for a different flavor profile with filleted salmon or tilapia.
Sunflower oil: Substitute with either canola oil or, if you have it on hand, olive oil.
Vegetable broth: Replace with white wine for a non-alcoholic option.
Use fresh cilantro or dill for a different twist.
Sour cream. A healthier alternative would be plain Greek yogurt.

Pro Tips

1. Enhance the Flavor For an extra depth of flavor, consider marinating the fish fillets in the olive oil, salt, pepper, and lemon juice for about 30 minutes before cooking. This allows the flavors to penetrate the fish more thoroughly.

2. Creamy Potatoes To achieve a creamier texture, mash the potatoes using a potato masher or ricer instead of a fork. You can also add a splash of milk or a bit more butter if you prefer a creamier consistency.

3. Wine Reduction Make sure to let the white wine reduce fully with the leeks, as this will intensify the flavors. If you want a touch of richness, stir in a tablespoon of cream to the leek mixture right at the end.

4. Perfectly Cooked Fish To ensure the fish remains moist, cover the baking dish with foil while it’s in the oven. Remove the foil for the last 5 minutes of cooking to allow the lemon slices to caramelize slightly.

5. Presentation Tip Serve the dish with a garnish of freshly grated lemon zest on top of the fish and leeks. This adds a bright zing and a pop of color that enhances both the flavor and visual appeal.