Baked Fish with Leeks and Carrots

This is a simple dish that just requires bunging in the oven 20 minutes before you want to eat it.

Ingredients

• 3 medium sized carrots, peeled and cut into 4 cm by 0.5cm strips
• 2 large leeks, topped and tailed and then cut into 4cm by 0.5cm strips
• 1 tbsp olive oil
• 4 fillets of fish - salmon or frozen haddock work equally well
• 1 more tbsp olive oil
• 1 tsp fresh or dried parsley, finely chopped if fresh
• 1 clove of garlic, crushed (or 1 tsp garlic powder)

Method

1. Preheat the oven to 200 degrees - this is a good temperature for doing potato wedges at to go with the fish
2. Toss the leeks and carrots with 1 tbsp of olive oil in a bowl
3. Place the carrots and leeks on the bottom of a high sided roasting tin (ideally) or a large sheet of foil
4. Put the fish on top of the leek and carrots - if it has skin then place it skin side up
5. Rub the remaining tbsp of olive oil over the fish fillets
6. Gently sprinkle the parsley and garlic over the top of the fish
7. If using a baking tray then cover with foil, sealing well at the edges; if using a sheet of foil then fold over the edges and seal on the top
8. Bake for 20 minutes
9. Open the foil carefully to avoid escaping steam, and then serve with potato wedges

Serves 4 (or split between two foil parcels to cook in separate meals)