Smoked Haddock with Cheese and Leeks

Boil the potatoes in boiling salted water for about 20 mins, or until tender. Preheat the grill to medium. Meanwhile, add half the butter to a frying pan and cook the leeks for about 5 mins to soften. Transfer to a bowl with the spring onions, cheese, 2 tsp of the mustard, 1 tbsp of the cream and all the chopped parsley. Season and mix well to combine.
Add the fish fillets to a lined baking tray and pile on the leek and cheese mixture. Nestle the tomatoes alongside and grill for 15 mins, or until the fish is cooked through and the topping is nicely golden. Drain the potatoes, mash well and mix in the remaining butter, mustard and cream. Serve the mash alongside the tomatoes and fish, and finish with a sprinkling of additional parsley - perfect!

30 mins

2 serving

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