Naknek Family Fisheries

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Herb Crusted Fish with Leek and Gruyere Sauce

This fine dish combines salmon with cod or haddock and smothered in a tasty leek and gruyere sauce topped off with crispy breadcrumbs.

Recipe Information:
  • Serves: 4
  • Salmon Portion: Fresh Salmon, Fillet
  • Course: Main
  • Cooking Method: Bake, Fry
  • Preparation Time: 30 mins to 1 hour
  • 250g salmon fillet, skinned and cubed
  • 375g cod or haddock fillet, skinned and cubed
  • 2 tubs leek and gruyere fresh pasta sauce
  • 4 salad onions, finely sliced
  • 15ml spoon olive oil
  • 40g fresh white breadcrumbs
  • 1-2 cloves garlic, crushed
  • 2 freshly chopped 15ml spoons flat leaf parsley
  • salt and freshly ground black pepper
  1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
  2. Place the cubed fish into an ovenproof dish, pour over the sauce and
    sprinkle over the salad onions.
  3. Heat the oil in a saucepan, add the breadcrumbs and garlic and cook
    for 1-2 minutes, stirring occasionally. Stir in the parsley and
    seasoning and sprinkle over the sauce.
  4. Bake in the preheated oven for approximately 30 mintues, until the
    fish is cooked and the topping crisp and golden.
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