Golden Parmesan Fish Bake

Sweet leeks, crispy sage, garlic, mustard & butter beans

Serves 4 Total time 35 minutes

• 2 leeks

• Olive oil

• ½ a bunch of sage (10g)

• 4 cloves of garlic

• 1tsp wholegrain mustard

• 1 x 700g jar of butter beans

• 150g half-fat crème fraîche

• 4 x 150g white fish fillets, skin off, pin-boned, from sustainable sources

• 25g Parmesan cheese

1 Preheat the oven to 200°C. Trim the leeks, halve lengthways, wash, then slice to 1cm thick. Put a 30cm shallow casserole pan on a medium-low heat with 2tbsp of olive oil. Pick in the sage leaves to get crispy, then scoop them out on to a plate, leaving the sage-infused oil behind. Stir in the leeks, then peel, finely slice and add the garlic, along with a splash of water. Cook for 10min, or until soft, stirring occasionally. Stir in the mustard, followed by the butter beans (juice and all), crème fraîche and crispy sage. Mix well, then season to perfection. Nestle the fish into the beans, get it bubbling on the hob, then finely grate over the Parmesan. Transfer the pan to the oven for 10min, or until golden and the fish is just cooked through.

PER SERVING 354kcal, 15.9g fat (6.4g sat fat), 30g protein, 22.8g carbs, 3.8g sugars, 0.4g salt, 6g fibre

• Extracted from 7 WAYS: Easy Ideas For Every Day Of The Week by Jamie Oliver, published by Penguin Random House © 2020 Jamie Oliver Enterprises Ltd. Photography © 2020 Levon Biss