Parmesan & Panko Crusted Fish

While the potatoes are cooking, finely grate the Parmesan cheese. Zest the lemon and slice into wedges. In a medium bowl, combine the Parmesan, panko breadcrumbs (use suggested amount), the remaining thyme leaves, a large pinch of lemon zest and a good drizzle of olive oil and mix well.

Place the grenadier fillets on a second oven tray lined with baking paper and season both sides with salt and pepper. Drizzle with olive oil and spoon over the Parmesan crumb. Bake the fish on the top rung of the oven for 10-12 minutes, or until the crust is golden brown and the fish is cooked through. TIP: Fish is cooked through when the centre turns from translucent to white.

While the fish is cooking, finely slice the leek. Slice the zucchini into half-moons. Peel and crush the garlic.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat and add the leek and zucchini. Cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Reduce the heat to low and stir through the Philadelphia cream cheese. Season to taste with a pinch of salt and pepper and remove from the heat.