Lemon Parsley Fish Bake with Roast Potatoes

Steps

1. oven to 200°C. Line an oven tray with baking paper. Grease a rectanglular oven dish (measuring about 26 x 16cm) with butter or oil.
2. Toss potatoes on prepared oven tray with a drizzle of olive oil and season with salt. Roast for 30–35 minutes, until tender. Turn once during cooking. Pat fish dry with paper towels, removing any remaining scales or bones and cut any larger fillets in half.
3. Melt butter in a medium pot on medium heat. Add leeks, stir and cover to cook for about 5 minutes, stirring occasionally, until soft. If leeks start to stick, add a tablespoon of water. Add flour and stir for 1–2 minutes. Add milk very gradually and stir continuously until smooth.
4. Simmer gently for about 4 minutes, stirring occasionally, until sauce becomes thick. Take pot off heat and stir in salt, pepper, first measure of parsley, lemon zest and cheese. Sprinkle over breadcrumbs.
5. Bake for 12–15 minutes, on a higher oven rack than potatoes, until fish is just cooked and breadcrumbs are golden.
6. Finely chop lettuce; peel and grate carrot; cut cucumber in half lengthways then slice thinly. Add all to a medium bowl, along with lemon juice and olive oil, season with salt and pepper and toss to combine.
7. Spoon lemon parsley fish bake onto each plate. Serve with roast potatoes and salad on the side. Squeeze lemon juice over the fish bake and sprinkle with remaining parsley (if using).