600 grams firm white fish fillets, use terakihi, monkfish or cod
600 grams waxy potatoes, sliced ½ cm thick
3 medium leeks
3 tablespoons butter, melted
2 tablespoons thyme leaves
2 cloves garlic, crushed
½ cup white wine
1 cup chicken stock
1/3 cup cream
¾ cup freshly grated Parmesan
sea salt and freshly ground pepper
lemon wedges to serve
Preheat the oven to 180˚C.
Cook the potatoes in boiling salted water for 3-4 minutes. Drain and set aside.
Trim the root ends and darker green tops from the leeks. Cut the leeks in half lengthwise then slice 1 cm thick. Rinse well in cold water to remove any grit then drain well.
Toss the potatoes, leeks, melted butter, thyme and garlic in a large bowl and season well. Tip into a wide, shallow ovenproof sauté pan or casserole. Place over a medium heat, pour over the wine and stock and bring to the boil.
Cover the vegetables with a piece of baking paper then cover the dish tightly with a lid or foil. Cook for 45 minutes until the vegetables are tender.
Cut the fish into large pieces and place on top of the vegetables. Pour over the cream, season and scatter with the Parmesan.
Cook uncovered for 15 minutes or until the fish is just cooked through and the vegetables are lightly golden.
If the fish is cooked and there is still a lot of liquid in the dish, remove the fish to a plate and cover to keep warm. Place the pan over a medium heat and boil until reduced and syrupy. Take care the vegetables don’t catch on the base of the pan.
To serve: Divide the vegetables and fish between plates and garnish with extra thyme if desired. Serve with wedges of lemon.