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top and tail the leek and cut in half lengthwise.
thinly slice and then wash the bits under cold water in a colander to remove any dirt.
fry the leek and garlic in a large, deep frying pan with the butter over a fairly high heat for a few minutes until soft and sweet.
remove any skin and bones from the fish fillets, leaving to one side for a moment.
prepare the broccoli by cutting it into small florets, keep them all regular in size so they cook in the same time-frame… the smaller the better.
tip the beans, cream, mustard and a shot or two of water into the leeks and season with salt and pepper.
bring the mixture to a bubble then turn down the heat to gentle.
lay the fish fillets on top of the creamy bean mixture then dot the broccoli around the edge.
cover with a lid, or use a sheet of tin foil if you don’t have a lid large enough.
cook for 4-5 minutes, keeping the steam trapped in.
serve the bean cassoulet on a warm plate with a fillet of fish on top and plenty of the steamed broccoli on the side.

Serves 2

• 1 leek
• 1 clove of garlic, peeled & crushed
• small knob of butter
• 1 tin of butterbeans, drained (400g)
• splash of double cream
• 1 heaped tsp of wholegrain mustard
• 2 fillets of coley or cod (or any other white fish)
• 1 head of broccoli
• squeeze of lemon juice
• few sprigs of fresh parsley.
  
  

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Leek and Butterbean Fish Dish