Overhooked Fish with Cheese and Vegetable Topping

Preheat oven to 220 °C. Rinse and dry the fish fillets. Place in a buttered ovenproof dish. Season with garlic, salt, pepper and juice of one lemon. Marinate for a short time. Cook in the oven for 5-6 minutes.

Meanwhile, clean leeks and cut into finger-length, narrow strips (julienne). Cook in fat in a frying pan. Peel the tomatoes, remove the seeds and cut into strips. Season vegetables with salt, pepper and Worchester sauce. Stir in cheese and parsley. Spread evenly on the fish fillets, add wine and bake for another 6 min.

Serve garnished with parsley sprigs and lemon wedges. Serve with boiled potatoes or long grain rice.

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