Cooking fish in sauce makes it deliciously moist and flavoursome – it’s a little like a fish pie without a lid! You don’t need to use hake, any white fish or salmon will work well, or you could even use a mix of fish chunks. Leeks become lovely and sweet when cooked and contain many noteworthy flavonoid anti-oxidants, minerals and vitamins with important health benefits. I make this with plant based milk, but cow’s is absolutely fine to use if you eat dairy.

Serves 2
300g hake fillets
100g cockles and/or mussels
150g leeks
100ml almond or dairy milk
50ml white wine (optional)
1 clove garlic, minced
1 tsp grainy mustard
1 tsp cornflour
Salt and pepper to season

Preheat the oven to 170C.

Skin the fillets and place in an oven proof dish with the cockles and mussels. Chop the leeks into rounds and add to the dish.

To make the sauce, put the milk, white wine, minced garlic and mustard in a saucepan over a low heat. Bring to a simmer, stirring gently. Sprinkle in the cornflour, continuously stirring to avoid lumps. Keep stirring until the sauce thickens.

Pour the sauce over the fish and leeks and bake for 30 minutes.