Baked fish with potatoes, dill, leeks & cream sauce

Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling, lightly salted water for 3 minutes. Drain well and tip into a flameproof roasting tin. Add the leeks, brush with ½ the oil and bake for 10 minutes.

Sprinkle ½ the dill over the potatoes and leeks, place the frozen fish on top and drizzle the fillets with the remaining oil. Scatter with the remaining dill and season with black pepper. Return to the oven for 20-25 minutes, until the fish is cooked through, opaque and flakes easily with a fork.

Cook the broad beans in boiling water for 3-4 minutes until tender, then drain. Transfer the fish and all the vegetables to plates and add the stock and crème fraîche to the roasting tin. Bring to the boil over a high heat on the hob, and let the sauce bubble until slightly thickened. Spoon over the fish.