Parsley Lemon Fish Bake with Roast Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Grease a rectangular oven dish (measuring about 26 x 16cm) with oil or butter.
2. Toss potatoes on prepared tray with a drizzle of olive oil and season with salt. Roast for 20-25 minutes, until tender. When 3 minutes remain, turn potatoes, sprinkle with cheese and cook until golden and melted. Pat fish dry with paper towels, removing any remaining scales or bones and cut any larger fillets in half. Set aside.
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. Gradually add milk, stirring continuously, until smooth.
4. Simmer gently for about 4 minutes, stirring occasionally, until sauce thickens. Remove from heat and stir through salt, first measure of parsley, lemon zest and Parmesan. Season to taste. Arrange fish, in a single layer, in prepared dish and cover with sauce. Sprinkle over breadcrumbs.
5. Lower oven heat to 200°C and place bake in oven (on rack higher than potatoes) to cook for 12-15 minutes, until fish is just cooked through and breadcrumbs are golden.
6. While bake cooks, prepare salad. 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 to taste and toss to combine.
7. spoon parsley lemon fish bake onto each plate. Serve with roast potatoes and salad on the side. Garnish with remaining parsley and serve with a lemon wedge to squeeze over fish.