Potato, fennel, leek & cod traybake

Name: Potato, fennel, leek & cod traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 800 g potatoes (such as Maris Piper), peeled; 1 fennel bulb; 2½ tbsp olive oil; 2 leeks, halved lengthways, washed and sliced; 750 ml fish or vegetable stock (stock cubes are fine); 240 g pack Waitrose 2 Icelandic Cod Fillets; 4 tbsp Maille Dijonnaise (or Dijon mustard), to serve

A simple yet delicious dish that feels like a treat midweek or would sit happily at your next dinner party.

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Low in saturated fatHigh proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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800g potatoes (such as Maris Piper), peeled
1 fennel bulb
2½ tbsp olive oil
2 leeks, halved lengthways, washed and sliced
750ml fish or vegetable stock (stock cubes are fine)
2 x 240g pack Waitrose 2 Icelandic Cod Fillets
4 tbsp Maille Dijonnaise (or Dijon mustard), to serve

Preheat the oven to 220ºC, gas mark 7. Slice the potatoes to just thicker than a £1 coin. Quarter, core and thinly slice the fennel, reserving any fronds for later. Put the potatoes and fennel into a large roasting tin (or the oven grill tray) and toss with the oil. Season, spread out in a single layer and roast for 10 minutes.
Gently stir in the leeks. Spread everything back out, then pour over the stock. Lower the oven temperature to 200ºC, gas mark 6, then return the tin to the oven for 20 minutes, or until the potatoes are tender at the point of a knife. Timings can vary a little depending on the size of the tin.
Tuck the fish fillets into the vegetables, then season and roast for 8-10 minutes more, until the fish is opaque and flakes easily with a fork.
Scatter with the reserved fennel, then serve the fish and vegetables with the Dijonnaise sauce or mustard.