polish

Baked Pike with Mustard Crumb and Braised Leeks

Name: Baked Pike with Mustard Crumb and Braised Leeks
Yield: 1 serving
Cuisine: polish
Ingredients: 220 g pike fillet; 30 g breadcrumbs; 18 g dijon mustard; 12 g unsalted butter, melted; 220 g leeks, sliced; 8 g rapeseed oil; 120 g vegetable broth; 8 g fresh dill, chopped; 40 g lemon wedges; 2 g salt and black pepper

This braised dish pairs pike fillet with dijon mustard, leeks, sliced and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced High satiety Heart friendly High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

58 g Carbohydrates

24 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g pike fillet 220 kcal
30g breadcrumbs 119 kcal
18g dijon mustard 13 kcal
12g unsalted butter, melted 86 kcal
220g leeks, sliced 134 kcal
8g rapeseed oil 71 kcal
120g vegetable broth 7 kcal
8g fresh dill, chopped 3 kcal
40g lemon wedges 12 kcal
2g salt and black pepper 0 kcal

Cooking instructions

Heat oven to 425 F (220 C). Line a small baking tray.
breadcrumbsdijon mustardunsalted buttersalt and black pepper
Mix breadcrumbs with mustard, melted butter, and a pinch of black pepper to make a damp crumb.
pike filletdijon mustardsalt and black pepper
Place pike on the tray, season with salt, and press the mustard crumb on top.
Bake until fish flakes easily, 10 to 12 minutes depending on thickness.
leeksrapeseed oil
While fish bakes, heat rapeseed oil in a skillet over medium heat. Add leeks and cook 4 minutes.
leeksvegetable brothfresh dilllemon wedges
Add broth and dill, cover, and braise until leeks are tender, 6 to 8 minutes. Serve fish over the leeks with lemon.