Fish pie with almonds

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Heat the butter and 1 tbsp of the oil in a frying pan. Fry the leek for 5 minutes until golden and softened, adding the spring onion for the final 2 minutes.
2. Add the cream, milk, lemon zest and juice. Season with black pepper, bring to a simmer, then remove from the heat and stir through 75g of the parmesan and half the chopped parsley.
3. Spoon the fish and prawns evenly into a shallow 1.8 litre ovenproof dish (about 28cm x 21cm x 5cm). Pour over the cheesy leek sauce.
4. Make the topping by mixing the breadcrumbs in a bowl with the flaked almonds and the remaining parmesan, oil and parsley. Spoon over the filling. Place in the oven for 25-30 minutes until the topping is golden. Serve with green beans or a crisp green salad, if you like.