Lemon-Baked Fish with Roasted Potato Rounds and Creamed Vegetables

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potato rounds on first prepared tray with first measure of oil. Season well with salt and pepper and roast for 25–30 minutes, until golden and tender. Turn once during cooking.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Place on second prepared tray. Drizzle over second measure of oil and season with salt and pepper. Sprinkle over lemon zest and parsley (if using). Set aside.
4. Heat oil in a large pot on medium heat. Thinly slice leek and cook with a pinch of salt for about 5 minutes, until softened. Finely chop broccoli florets and stalk and add to pot with leek to cook a further 5 minutes.
5. Stir through cream and reduce heat to low. Cook for about 2 minutes, until cream reduces and lightly coats vegetables. Stir through remaining parsley and season with salt and pepper.
6. When potato rounds have about 5 minutes cook time remaining, bake fish for 4–7 minutes (depending on thickness), until just cooked through.
7. Divide roasted potato rounds and creamed vegetables between plates and top with lemon-baked fish. Serve with a lemon wedge to squeeze over just before eating.