Baked fish with potatoes, leeks and rocket

• servings: Serves 2

Ingredients

400g potatoes, scrubbed and thinly sliced

250ml vegetable or fish stock, gluten-free if preferred

1 leek, sliced

2 garlic cloves, crushed

2 large handfuls of rocket

2 white fish fillets

1 tbsp olive oil

Salt and black pepper

To serve:

Parmesan cheese

Fresh dill

Directions

1 In a food processor, combine the onion, ginger, garlic and chillies and whizz into a rough paste.

2 Heat the coconut oil in a wok and cook the paste for 3-4 minutes until the onion has turned golden.

3 Add the turmeric, sugar, garam masala, coriander and chilli powder. Stir until everything is well combined.

4 Add the chopped tomatoes, tomato purée, a pinch of salt and the eggs. Simmer, covered, for 12-15 minutes.

5 Season to taste, stir in the chopped coriander and serve with rice and a dollop of natural yoghurt.