Oven-Baked Pollock with Creamy Leek

Name: Oven-Baked Pollock with Creamy Leek
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Norwegian
Ingredients: 400 g pollock fillet; 1 pcs leek; 2 tbsp butter; 1 tbsp dijon mustard; 2 dl cooking cream; 1 dl milk; 400 g potato; 2 sprig fresh dill; 0.5 pcs lemon

40 min

2 portions

fish seafood easy

Plan this

Quick weeknight fish dinner that actually tastes like something. The creamy leek sauce bakes right under the fish and keeps everything juicy.

Instructions

1
Cut the pollock into portion-sized pieces.
2
Split the leek lengthwise and rinse it well, then cut it into 2 cm wide pieces.
3
Melt the butter in a wide frying pan and cook the leek until soft and glossy. Stir in the mustard, cream, and milk, then bring it to a boil. Season with a little salt and pepper, then pour it all into an ovenproof dish.
4
Lay the fish pieces on top of the leek. Season with salt and pepper, then put the dish in the middle of the oven for about 20 minutes at 180 °C.
5
While the fish is in the oven, boil the potatoes.
6
Roughly chop the dill, scatter it over the fish, and serve with the boiled potatoes and lemon wedges.

Per average serving

747

Calories

kcal

52.2

Protein

58.5

Carbs

35.5

Fat

8.3g

Fiber

10.7g

Sugar

402mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

747

Calories

kcal

52.2

Protein

58.5

Carbs

35.5

Fat

8.3g

Fiber

10.7g

Sugar

402mg

Sodium

Tips from the kitchen

Pollock falls apart fast when it overcooks, so check it at the 18 minute mark. The flesh should turn from glossy to matte and flake when you nudge it with a fork.
Rinse the leek really well after splitting it. Grit hides between the layers near the green end, and nobody wants sandy sauce.
Let the cream mixture come to a proper boil in the pan before it goes in the dish. That thickens it a touch so it doesn't end up watery under the fish.
Start the potatoes the moment the fish goes in the oven. Twenty minutes is about right for medium potatoes, so they finish together.
Pat the fish dry before laying it on the leek. Wet fillets release water and dilute the sauce.

Ways to vary it

Cod or haddock work in place of pollock if that's what you've got. Cooking time stays about the same.
A handful of frozen peas stirred into the leek before the fish goes on adds a bit of color and sweetness, if you feel like it.
Swap the dill for chopped chives or parsley if dill isn't your thing.

Storage & leftovers

Keeps in the fridge for up to two days in a covered container. I wouldn't freeze it, the cream sauce splits and the fish goes mushy. Reheat gently in a low oven around 150 °C or in short bursts in the microwave so the fish doesn't dry out.

What to serve with it

Boiled potatoes do most of the work here, but a green salad with a sharp vinaigrette cuts through the cream nicely. A bit of crusty bread for mopping up the sauce never hurts.

By Untrained ChefPublished 31 May 2026 · Updated 11 July 2026