A wonderfully quick and comforting weeknight meal. Japanese panko creates a crispy, crunchy topping.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Grease a small ovenproof dish.
Heat the butter in a small frying pan and add the leeks. Cook for 5 minutes until softened. Meanwhile, heat the sauce in a pan or microwave according to the packet instructions.
Stir together the Gruyère and breadcrumbs. Spoon the leeks into the bottom of the dish and lay the fish fillets on top. Pour over the warmed watercress sauce then scatter over the breadcrumb and cheese mixture.
Bake for 15 minutes until the fish is cooked through and the breadcrumbs are golden brown. Serve with mash and your favourite steamed green vegetables.
For extra crunch and a nutritious boost, add a handful of pumpkin seeds through the breadcrumb and cheese mixture before scattering over the fish.
Typical values per serving when made using specific products in recipe
Energy | 1,598kJ/ 380kcals |
|---|---|
Fat | 14.1g |
Saturated Fat | 8g |
Carbohydrates | 25.2g |
Sugars | 6.1g |
Fibre | 4.1g |
Protein | 38.1g |
Salt | 1.5g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
