1 tsp ground turmeric
1 tsp dried coriander
2 tbsp olive oil
0 Salt and black pepper
2 large garlic cloves, sliced
1 lare leek, washed and thinly sliced
250 g cherry tomatoes, halved
125 ml dry white wine
4 180g pieces of white fish such as coley, hake or pollock, pin-boned and skinned
20 g butter
1 Place a large roasting dish in the oven and preheat to 240˚C/220˚C fan/gas mark 9. Place the potatoes in a bowl and add the turmeric, coriander and oil. Season well, toss to coat and set aside.
2 Remove the roasting dish from the oven. Place half the potatoes in the dish and top with the garlic, leek and tomatoes. Pour over the wine. Place the fish fillets on top and season. Finish by adding the rest of the potatoes, overlapping slightly, to form a lid. Dot small knobs of butter over the potatoes.
3 Reduce the oven to 210˚C/190˚C fan/gas mark 6. Bake for 20 minutes or until the fish is opaque and the potatoes are lightly golden, then serve.