Preheat the oven to 180C

Peel and thinly slice the potatoes (I also threw in a stray beetroot from my veg box). Roughly chop the leeks. Peel and quarter the shallot or onion.

Place in a roasting tray with whole unpeeled garlic cloves, the fennel seeds, oregano, a pinch of salt and pepper, and a good drizzle of olive oil.

(I used the fennel seeds my mum collected from her garden, so flavourful!)

Arrange the veg in a single layer and put in the oven to roast for 30 mins until tender and cooked through (stab a potato with a knife to check)

Meanwhile, make the crumb topping by combining all the ingredients together in a bowl. Season well with salt and pepper.

Remove the cooked veg from the oven, put the fish on top and spoon the Parmesan crumb on top of the fish.

Return to the oven for 12-15 minutes until the fish is just cooked - use a knife to check the flesh is opaque and flakes apart easily.

Eat up! Nice with greens.