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Layered Fish and Potato Pie With Saffron Leeks

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“Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.”

Ingredients Nutrition

  • 450 g potatoes, peeled and cut into 5mm slices
  • 100 g butter
  • 400 g leeks, cleaned halved lengthways and cut into half moon slices
  • 1 pinch saffron thread
  • salt & fresh ground pepper
  • 12 lemon, juice of
  • 450 g firm white-fleshed fish, cut to same thickeness and size as potato slices
  • 2 tablespoons chicken stock or 2 tablespoons water
  • 2 slices white bread
  • 2 tablespoons finely chopped parsley
  • 1 large garlic clove, peeled, roughly chopped
  • 1 lemon, zest of


  1. Preheat oven to 200c.
  2. Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
  3. Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
  4. Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
  5. Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
  6. Sprinkle over water or stock, cover with foil and bake for 15 minutes.
  7. Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
  8. Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
  9. Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
  10. Serve pie with vegetables or simple green or tomato salad.

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