fish, leek + watercress bake

After the decadence and richness of last nights fabulous Burn’s supper which included haggis, cranachan and Drambuie cheesecake, an infusion of lighter food is needed today! 

This fish bake can be rustled up quickly and delivers an overdose of folate and flavour! 

Served with mash and plenty of greens (I especially love lemon and olive oil roasted asparagus), makes this a scrummy bowl of comfort, whilst easily hurtling towards your five a day! The perfect Sunday supper to aid recovery from the night before! Enjoy, Mrs H


Serves 4, smartpoints 8

4 pieces of cod, haddock or salmon fillet

1 packet of watercress

1 leek, trimmed and sliced

Half a lemon

300 ml tub of reduced fat creme fraiche

4 tbsp panko breadcrumbs

2 tbsp chopped parsley

25 g grated Parmesan

Salt and pepper

method:

Heat the oven to 200oC / 180oC fan.

Spray a saucepan with a little oil and put on a low heat. Add the leaks and sauté until soft.

Lay the fish fillets in an oven proof dish. 

Make the crumb by combining the parmesan, parsley and panko breadcrumbs. 

Blitz the watercress, lemon juice, splash of skimmed milk and the tub of creme fraiche. Pour into the pan of leeks. Season to taste. Heat through. Pour over the fish. 

Top the fish with the crumb and pop in the oven for around 15 minutes until the crumb is golden and the fish is cooked through. Serve with mash & greens.

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