Smoky Haddock, Leek and Pea Tray Bake with Oat Crumble

Ingredients

• haddock fillets4 small
• leeks, sliced thinly2
• frozen peas180 g
• double cream120 ml
• vegetable stock80 ml
• smoked paprika1 tsp
• oats70 g
• plain flour2 tbsp
• butter, cold and diced35 g
• lemon zest1 tsp

Method

1. 1Heat the oven to 200°C and lightly butter a shallow baking dish.
2. 2Cook the leeks in a pan with a splash of water until soft, then stir in the peas, cream, stock, paprika, and lemon zest.
3. 3Spread the leek mixture in the dish and nestle the haddock on top, seasoning lightly.
4. 4Rub the oats, flour, and cold butter together until crumbly, then scatter over the fish.
5. 5Bake for 20 to 25 minutes until the haddock flakes and the topping is golden.
6. 6Rest for 3 minutes before serving so the sauce thickens slightly.

Tips

• Choose haddock fillets of even thickness so they cook at the same rate.
• If the topping browns too quickly, cover loosely with foil for the last few minutes.
• A squeeze of lemon at the table brightens the cream sauce nicely.

Nutrition