`smoked haddock adds lots of flavour

MONEYSAVER

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