Catherine Fulvio Comfort eating for the season that’s in it!

SERVES 4

“A comforting dish that is easy to prepare and especially suitable for those busy midweek meals.”

INGREDIENTS

120ml vegetable stock

100ml crème fraîche

900g baby new potatoes, sliced 2 leeks, sliced

2 garlic cloves, finely chopped 1 tbsp rapeseed oil

6 basil leaves

5 large parsley sprigs

3 thick slices bread, crust removed 2 tbsps grated Parmesan

2 egg whites

4 x 200g haddock or cod fillets Chopped parsley, to garnish Sliced of lemon, to garnish

METHOD

1 Pre- heat the oven to 180° C/ fan 160° C/ gas 4. Brush a gratin dish with some oil. 2

Combine the vegetable stock and crème fraîche together. 3 Arrange the potatoes and leek slices on the base of the gratin dish. Sprinkle over the garlic. Pour over the crème fraîche and stock mix. Cover with foil and leave to bake for about 30 to 35 minutes. 4 Place the basil, parsley, bread and Parmesan into a food processor and blend. Season with salt and freshly ground black pepper. Add the egg whites into the breadcrumbs. 5

Arrange the fish onto the hot potatoes and leeks and spread the breadcrumb mixture over. Bake for about 15 minutes or until the fish is cooked. Sprinkle over some chopped parsley and arrange lemon slices on top.