Cheesy Leek and Pollock Bake

Method

1. Defrost the fish 4-6 hours before using.
2. Preheat the oven to 190°C.
3. Boil the potatoes for the mash topping.
4. Chop the leeks into thin slices and cook them
in a pan with olive oil, garlic granules and
seasoning for 10-12 minutes until soft.
5. Add the flour to the leeks and cook out for 2
minutes, then stir in the milk gradually.
Followed by the grated cheese, and mustard.
Heat until it reaches a simmer and begins to
thicken, then add the pollock and peas.
6. Once the potatoes are soft, mash them with
butter, milk and seasoning to taste.
7. Transfer the leek and pollock mixture to a
baking dish, top with the mashed potatoes,
and sprinkle extra cheese on top.
8. Bake for 30 minutes until the fish is cooked
through and the top is golden, then serve.