Cheesy Herb Crusted Cod

While the potatoes roast, get the rest of your prep done. Remove the root and green tops from the leek. Halve lengthways then slice into thin half moons. Remove the top and bottom from the courgette. Quarter the courgette lengthways and then chop into 1cm chunks. Line a baking tray with paper - we will use this later for the fish.

Heat a splash of oil in a saucepan over medium heat. Add the leek, courgette and half the thyme along with a pinch of salt and pepper. Cook for 8-10 mins or until soft. Tip: Stir frequently to make sure it doesn't brown - lower the heat if necessary.

Meanwhile, place the cod fillets on the baking paper lined baking tray. Season with salt and pepper, spread a teaspoon of crème fraîche onto the top of each fillet (you'll need the remaining creme fraiche later). Mix the hard Italian cheese, breadcrumbs, remaining thyme and oil (see ingredients list for amount) in a bowl. Spoon the crumb over the fish so it covers the crème fraîche. Pat down gently to make sure the mix sticks.

When the potatoes have had about 15 mins remaining, move them to the middle shelf and place the cod on the top one. Bake the fish for 12-15 mins. Tip: The fish is cooked when opaque in the centre. When the veggies are cooked, stir in the remaining crème fraîche and season to taste with a pinch of salt and pepper. Remove from the heat.