1 leek
Torsk fillet, 400 g (2 servings)
Fresh mushrooms
Fresh or frozen dill
Salt
White pepper
Curry powder
Tomato puree
Fresh cream

Place cut-up leek in bottom of glass baking pan; add torsk, cut-up fresh mushrooms, dill, with a pinch each of salt, pepper, curry powder. Cover with tomato puree thinned with cream. Bake in a 325 to 350 degree oven until fish is fork-tender.