Lemon Parsley Fish Bake with Kumara Rounds

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Grease a baking dish (measuring about 30 x 20cm). Slice kumara into 0.5cm rounds and toss with a drizzle of oil on prepared tray. Season and bake for 12-15 minutes, until softened slightly. Pat fish dry and cut any larger fillets in half.
2. Place fish in a single layer in prepared dish and season. Thinly slice white and pale green part of leek. Melt butter in a medium pot on medium-high heat. Add leek and cook for 4-5 minutes, stirring occasionally, until soft. If leek begins to stick, add a splash of water.
3. Add flour and cook, stirring, for 1-2 minutes. Add milk gradually and stir continuously until smooth. Simmer for 1-2 minutes, until thickened. Remove pot from heat and stir through salt, first measure of parsley, lemon zest and half the cheese. Pour sauce over fish.
4. Once kumara has finished cooking, remove from oven and arrange kumara rounds over fish, overlapping slightly. Sprinkle with remaining cheese. Increase oven temperature to 220°C and bake fish (on middle oven rack) for about 12 minutes, until fish is just cooked and kumara is golden.
5. While fish bakes, bring a medium pot of salted water to the boil. Cut broccoli into small florets. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until tender. Drain and toss with a little olive oil, if desired. Cut lemon into wedges.
6. To serve, spoon lemon parsley fish bake and kumara onto each plate with greens on the side. Squeeze lemon wedge over fish and sprinkle with remaining parsley.