Blitz stale bread in a processor to make your own breadcrumbs. Freeze in a plastic bag and use from frozen. Season generously and use instead of shop bought.
SERVES 6 PREP 20 MINS
COOK 50 MINS
1 leek, sliced
400g frozen skinless smoked haddock fillet
500g frozen skinless cod fillet
450ml semi-skimmed milk
3tbsp thickening granules
4 splashes Tabasco
small bunch basil
50g Lemon and Pepper breadcrumbs
1 lemon, sliced
1tbsp olive oil
1 Heat oven to 200C, Gas 6. Put leek into a bowl with 2 tbsp water. Cover with cling film, pierce and microwave on High for 5 mins to soften.
2 Put the haddock and cod into a frying pan and pour over the milk. Season generously, cover and simmer for 5 mins.
3 Lift the fish out from the milk, put into the base of an ovenproof dish with the drained leeks.
4 Add thickening granules and Tabasco to milk, heat and stir until thickened.
5 Sprinkle a few basil leaves over fish, pour over the thickened sauce then scatter over the breadcrumbs. Arrange lemon slices on top and drizzle over olive oil.
6 Bake for 20 mins until pale golden. Finish with a few basil leaves, to serve.
Per serving: 232 cals, 5.2g fat (2g saturated) 14g carbs