Golden Fish Bake

Flaky white fish in a creamy sauce is nothing new but the addition of crispy sage leaves, buttery beans and a golden Parmesan crust really take this up a notch. Taken from Jamie's 7 Ways, this dish has become a firm favourite in our house.

You can of course use any white fish you like - please buy sustainably! - and if you don't like sage (or can't find it) use basil instead. I like to serve mine with some steamed greens or the ever-nostalgic buttered peas but I've also found it works really well with sautéed green and red peppers too for a bit of crunch and brightness.

Golden Fish Bake

Serves 4

oil

2 leeks, sliced (approx. 1cm thick)

10g fresh sage, leave picked

4 garlic cloves, finely sliced

1 tbsp wholegrain mustard

2 x 400g tins butter beans

150g low fat crème fraîche

4 white fish fillets, skin off and pin-boned

25g Parmesan cheese, finely grated

sea salt and freshly ground black pepper

Preheat the oven to 200C. Put a large casserole (ovenproof) pan over a medium-low heat with 2 tablespoons of oil. Add the sage leaves and let them get crispy for around 3 minutes, then scoop out and set aside.

Leaving the sage-infused oil in the pan, add the leeks, garlic and a pinch of salt and pepper. Add a little water from one of the tins of butter beans and then cook for 10 minutes, or until soft, stirring occasionally.

Stir in the mustard then all the butter beans (juice and all), crème fraîche and crispy sage. Mix well, season liberally with salt and pepper. Nestle the fish into the beans, get it bubbling on the hob and then scatter with the grated Parmesan.

Transfer to the oven and cook for 10 minutes or until golden and the fish is just cooked through. Serve with simple greens or a pile of buttered peas.