For 4 people you need
2 or 3 leeks
1 1/2 oz. butter
1-1 1/2 lb. fish (on the bone)
juice of 1 lemon
2 oz. walnuts, chopped
1 tablespoon chopped parsley
- Cut the white and pale green parts of the well washed leeks into thin slices and cook very gently in the butter in a covered casserole for 15 minutes
- Lay the fish on top, season well, sprinkle with lemon juice, walnuts and chopped parsley.
- Cover with buttered paper or foil and continue cooking until the fish is just tender and the walnuts brown.
- Garnish with sliced lemon.
TO SERVE: Hot with brown bread and butter, green salad and cooked peas, or cold with salad
Oven temperature: moderate, 375°F.-Gas Mark 4-5
Oven position: centre