French Fish Casserole

• 450g Leeks, sliced into 2.5cm chunks
• 50g Butter
• 225g Tomatoes, quartered
• Seasoning
• 675g White Fish Fillets
• 1 tbsp Lemon Juice
• 1 tbsp Parsley, chopped

Heat the oven to 180C Gas 4.

Melt 40g Butter in a frying pan and cook the leeks with a grinding of pepper until soft and golden, about 5 mins.

Stir in the tomatoes and season.

Spoon into a greased oven proof dish.

Cut the fish into 4 equal sized portions and place on top.

Sprinkle with lemon juice, parsley and dot with the remaining butter.

Cover and bake for 25 mins.

Remove the cover and bake for a further 20 mins. Serve at once.

Tip

Try to choose a fish from sustainable sources, for up to date advice please see seafish.org