TOTAL TIME: PREP 15 mins COOK 25 mins

Ingredients -

300g waxy potatoes, halved
250g skinless coley fillets (look out for frozen coley)
300ml milk
50g butter
1 leek, finely sliced
25g flour
2 tbsp chopped parsley
2 tsp Dijon mustard

Directions -

Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.

Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.

Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.