Serves 2
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To serve:

  1. Preheat the oven to 200°C/180˚C fan/gas mark 6.
  2. Place the potato slices in a large pot with the stock, leek and garlic. Bring to a simmer and cook for 10 minutes until the potatoes are just tender.
  3. Transfer the potatoes to a baking dish and add the rocket in a layer. Place the fish fillets on top of the rocket, season with salt and pepper and drizzle with the olive oil.
  4. Place in the oven and bake for 15 minutes.
  5. Divide the fish and potatoes between two plates and sprinkle with grated Parmesan cheese and fresh dill.

Note: Fish stock can be used as an alternative to vegetable stock, if you wish.

Nutrition Facts

Per serving: 391kcals, 10g fat (1.7g saturated), 39.4g carbs, 4.3g sugars, 37.6g protein, 6g fibre, 0.469g sodium