150ml (¼pt) vegetable stock
100ml (3½fm oz) half-fat crème fraiche
900g (1¾lb) baby new potatoes, sliced
2 leeks, sliced
2 garlic cloves, crushed
1tbsp olive oil
2 slices bread
2tbsp grated parmesan
1 egg white
4 x 175g (6oz) chunky cod fillets
Set the oven to 160°C or Gas Mark 3. Grease a large ovenproof dish. Combine the stock and crème fraiche in a jug, mixing together with a fork.
Arrange a layer of potatoes and leeks over the base of the dish, scatter over some garlic and season generously.
Pour over half of the crème fraiche mixture.
Repeat the process again with the rest of the ingredients. Drizzle with oil. Sit the dish on a baking sheet and cover with greased foil. Bake for 1 hour.
Put the basil and 2tbsp parsley into a processor and whizz to chop. Add the bread and blend into crumbs.
Add the cheese, 1tbsp lemon juice and the egg white. Season well and pulse to combine.
Brush a little oil over each piece of fish. Sprinkle breadcrumbs on top, firmly pressing down to stick.
Arrange the fish on top of the vegetables and bake for 15 mins. Slice the remaining lemon, use to top fish, bake for 10 more mins until fish and veg are cooked through. Serve with 2tbsp remaining parsley, chopped, sprinkled over the top.