Fish, Leek and Cheese Sauce Bake with Parsley Vegetables

Steps

1. oven to 220°C. Bring a medium pot of salted water to a boil. Lightly grease a medium baking dish with butter or oil.
2. Heat butter in a large fry-pan on medium heat. Fry leek with a pinch of salt for about 3 minutes or until softened. If leek starts to stick, add 1–2 tablespoons of water. Stir through flour with a wooden spoon and cook for a further 1 minute. Gradually add milk while stirring continuously with a wooden spoon to avoid any lumps. Keep stirring until it thickens enough to coat the back of your wooden spoon, 2–3 minutes. Remove from heat and stir through cheese, spinach, parsley and lemon zest. Season to taste with salt and pepper.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Arrange in baking dish in a single layer, fillets can overlap slightly. Season with salt then pour over leek and cheese sauce to cover fish.
4. Mix breadcrumbs and cheese together in a small bowl and sprinkle over fish and sauce. Dot with butter and bake for 6–8 minutes, until fish is just cooked through and crumb is golden.
5. While fish is baking, peel carrots, quarter lengthways and cut into shorter sticks. Add to pot of boiling water and boil for 2 minutes then add peas to cook a further 1 minute, until just tender. Drain then stir through butter and parsley. Season with salt and pepper.
6. Spoon some fish bake onto each plate, with parsley vegetables on side. Serve with a lemon wedge to squeeze over just before eating.