METHODPreheat the oven to 200 °C/Fan 180°C or Gas mark 6.
Slice the washed potatoes into about 0.5 cm thick slices.
Drop these into boiling water and cook for 7 minutes or until tender then drain.
Divide the potatoes into 4 portions and arrange each portion in an overlapping fan shape on a greased, non-stick baking tray.
Season the slices of potato, drizzle with a little olive oil, a sprinkle of dill and some of the shredded leeks.
Now season the cod pieces with a little black pepper and add this on top of the potato.
Finish with another layer of potato, again with dill, black pepper and shredded leaks.
Dab 1 tablespoon of butter on top of each fish and potato stack and cook in the oven for 15-20 minutes or until the fish is perfectly cooked.
Serve with fresh vegetables and a little parsley sauce.
Serves: 4
Preparation: 5 mins
Cooking: 30 mins
3 Large Albert Bartlett Original Rooster Potatoes (washed and with the skin left on)
900g cod fillet (skinned and cut into 4 pieces)
1 small bunch of dill/2 tsp dried dill
1 small leek (washed and shredded lengthways)
4 tbsp butter
Olive oil to drizzle
Freshly ground black pepper