Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 leek, thinly sliced
- 1 medium fennel bulb, thinly sliced, fronds reserved
- 2 cups salt-reduced chicken stock
- 1 clove garlic, finely chopped
- 1/2 cup reduced-fat milk
- 1tablespoons cornflour
- 1 cup light tasty shredded cheese
- 2 Woolworths Bakery multigrain bread rolls
- 3 Woolworths frozen basa fillets, thawed, cut into 4cm pieces
- 150grams frozen broccoli florets
- 5mL extra virgin olive oil cooking spray
Description
A comforting and nutritious savoury pie, made with leeks, tender basa fillets, and a creamy sauce, that will warm your soul and leave you feeling satisfied.
Method
Step 1 of 4
Spray a 2L-capacity ovenproof frying pan with oil. Preheat a grill on medium-high heat. Add leek and fennel. Cook, stirring, for 2 minutes. Cover and cook for 4 minutes or until tender. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add stock and milk. Increase heat to medium-high to bring to a simmer. Reduce heat to medium. Simmer for 5 minutes.
Step 2 of 4
Transfer 3 tbs milk mixture to a small bowl. Add cornflour and mix until well combined. Add cornflour mixture to frying pan. Simmer, stirring occasionally, for 2 minutes or until the sauce thickens slightly. Tear bread into 2cm pieces. Process in a food processor until coarse crumbs form. Preheat a grill on medium-high.
Step 3 of 4
Stir half of the cheese into sauce until well combined. Add fish and broccoli. Reduce heat to medium-low. Cover and cook for 3 minutes or until fish is opaque and broccoli is tender. Season with freshly cracked black pepper.
Step 4 of 4
Remove from heat. Coarsely chop reserved fronds and stir in 2 tbs. Add remaining cheese and another 2 tbs fronds to breadcrumbs and toss to combine. Scatter breadcrumb mixture over fish mixture. Spray with oil. Place under grill and cook for 4 minutes or until golden. Scatter with remaining fronds. Serve.
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