Pan-fried Fish with Potato & Leek

1 Tbl olive oil
4 x 120g tuna loin fillets (or snapper)
Sea salt & cracked black pepper
2 leeks, trimmed & sliced
2 cloves garlic, crushed
600g potatoes, thinly sliced
2 cups chicken or vegetable stock
1 1/2 cups frozen peas
100g baby spinach
1 Tbl shredded lemon zest
2 Tbl lemon juice

Add the leek, garlic oil to a large frying pan over medium heat and cook for 1 minute or until softened. Add the potato, stock, and salt and pepper, cover with a tight fitting like and cook for 10-12 minutes or until the potatoes are tender. Add the peas, spinach, lemon zest and juice and cook for a further 1 minute.

Heat oil in a large frying pan over high heat. Season the fish. Cook skin-side down for 4 minutes or until skin is crispy. Turn and cook for a further 1 minut or until cooked through.

Serve potato mixture topped with the fish.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.