Parsley Lemon Fish Bake with Roast Potatoes, Carrots and Green Beans

Steps

1. oven to 200°C. Line an oven tray with baking paper. Grease a medium to large oven dish (about 26cm long) with butter or oil. Bring a full kettle to the boil.
2. Toss potatoes and carrots with olive oil on prepared tray and season with salt and pepper. Bake for 30–35 minutes, until tender and golden. Turn once during cooking.
3. Melt butter in a pot on medium heat and add leeks. Reduce heat to low-medium and cook until tender, 4–5 minutes, stirring often. Add flour and stir for 1–2 minutes. Add milk, a little at a time, and stir continuously until smooth, simmer, stirring occasionally until sauce thickens, 2–3 minutes.
4. Take pot off heat and stir in parsley, lemon zest and cheese. Season to taste with salt and pepper.
5. Pat fish dry, remove any scales or bones and cut any larger fillets in half. Arrange in a single layer in oven dish and cover with parsley sauce. Sprinkle over crumbs. Bake (on higher rack than veggies) for 12–14 minutes, until cooked. Turn oven to grill and grill for about 1 minute until golden.
6. Place beans in a heat-proof bowl and pour over boiling water. Cover and leave for 2–3 minutes, until tender but still crunchy. Drain and toss with a drizzle of olive oil. Season with salt and pepper.
7. Spoon some parsley lemon fish bake onto each plate. Serve with roasted vegetables and green beans on the side. Squeeze lemon juice over the fish just before serving (if desired).