For a lot of people in Belgium , Friday is a day you eat fish … So as promised, I share a fish  bordelaise recipe with a twist 🙂 and is easy to make and only in 30minutes… and served with a Leek puree…

Ingredients:

• 2-3 pieces of white fish (pangasius(it doesn’t always have to be expensive fish), cod fish, cat fish, etc…)
• Olive oil

For the topping:

• 1 tin of tomato puree
• 1 tablespoon of mustard (you can also add 2, if you like is more spicy)
• Handful of Basil leaves
• Salt
• Pepper
• Breadcrumbs  (chapelure)

Side dish:

• 2 leeks
• 6 medium/big potatoes
• Milk
• Salt
• Pepper
• Nutmeg
• Butter
• milk
• Olive oil (optional, you can also bake the leek in butter)

Let’s get it on :

We first start with the fish:

–          Put the tomato puree in a little mixing bowl, add the mustard, chopped basil, salt, pepper (and if you would want some paprika powder . mix all

–          Take a baking tray and put some olive oil in it. Turn your fish in this olive oil and season with some salt & pepper.

–          Put a table spoon  of the tomatomix on each piece of fish and spread

–          Put some breadcrumbs (chapelure) on top  and a drizzle of olive oil

–          Put in a preheated oven at 185°C (365°F)for about 15minutes

As you all know I really like leek, so a leek puree would be nice to serve with it.

–          Peel your potatoes and boil in salted water

–          Wash and cut the leek

–          Put a drizzle of olive oil in a pan (but also be done with butter) and ‘stew’ (bake) them on low heat for 10-15 minutes.

–          When potatoes are done, drain them and add to leek

–          Mash all together, add a few pieces of butter (about 30gr), salt, pepper, nutmeg and a drizzle of milk

Now all is ready to serve 🙂

I served this with a nice white Sauvignon-blanc from Les Salices