French Fish Casserole
Serves: 4
Ingredients
- 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
Method
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