Creamy fish and veggies

Ingredients

• 30g butter
• 1 leek, pale section only, thinly sliced
• 2 garlic cloves, crushed
• 2 tbsp plain flour
• 3 tsp Dijon mustard
• 300ml light thickened cream
• 1/2 cup (125ml) chicken or fish stock
• 600g firm white fish fillets, cut into 3cm pieces
• 450g frozen broccoli, carrot, cauliflower mix
• 1 cup (70g) coarse breadcrumbs (made from day-old bread)
• 100g haloumi, grated
• 1/2 cup (60g) grated tasty cheddar
• Select all ingredients

Method Steps

• Step 1Melt butter in a large heavy-based ovenproof frying pan over medium heat. Add leek and garlic. Cook, stirring, for 2-3 mins or until softened. Add flour. Cook, stirring, for 1 min or until mixture is grainy. Stir in mustard. Gradually stir in the cream and stock.
• Step 2Bring to the boil. Reduce heat to low. Cook for 2 mins. Add fish and cook for 2-3 mins or until fish is cooked through. Add the frozen vegetables. Season. Simmer for 1-2 mins or until vegetables are heated through.
• Step 3Preheat grill on medium. Combine the breadcrumbs, haloumi and cheddar in a small bowl. Sprinkle over the fish mixture. Spray with olive oil spray. Cook under the grill for 5-10 mins or until top is crisp and golden.