Instructions: Trim most of the green part from the leeks and discard.

Cut the white part diagonally into 25mm lengths.

Toss in the oil season and place in a small roasting tin.

Mix together the breadcrumbs parsley coriander garlic and lemon rind.

Melt 25g of the butter stir into breadcrumb mixture and season.

Place the cod fillets in a lightly buttered large oven proof dish.

Spread the herb and breadcrumb mixture on top covering the surface of the fish.

Roast the leeks for 15 to 20 minutes on the second runners of the roasting oven until just tender.

Bake the fish for 8 to 10 minutes in the roasting oven until the fish is firm and just cooked.

Spoon any juices from the fish into a small pan with the wine and place on the boiling plate to reduce slightly. Meanwhile return the fish to the simmering oven to complete cooking adding the leeks to the dish when ready. Remove the sauce from the heat and whisk in the butter.

Stir in the parsley and serve the sauce immediately with the fish and roasted leeks.

This is a wonderfully quick and easy recipe. You can use other fish such as salmon or monkfish to ring the changes.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.