One fish casserole everyone should know how to make

Fresh young vegetables and succulent salmon make this an excellent, speedy casserole to prepare for special occasions. The leek, tender asparagus and sugar snap peas all cook quickly and look superb.

• 4  salmon fillets, 150 g (5 oz) each
• 1 leek, bottom half only, washed and sliced
• 250 g (1/2 lb) asparagus spears
• 125 g (1/4 lb) sugar snap peas
• 60 ml (4 tbsp) dry white wine
• 250 ml (1 cup) reduced-sodium vegetable broth
• 15 ml (1 tbsp) unsalted butter, cut into small pieces
• Salt and pepper to taste
• 15 ml (1 tbsp) snipped fresh chives to garnish

Preparation time: 10 minutes. Cooking time: 20 minutes. Serves 4.

1. Run your fingertips over each salmon fillet to check for stray bones, pulling out any that remain between the flakes of fish.
2. Arrange the leek slices in a single layer in the bottom of a large, shallow flameproof casserole dish. Lay the pieces of salmon on top. Surround the fish with the asparagus and sugar snap peas.
3. Pour in the wine and stock, and dot the butter over the fish. Season with salt and pepper.
4. Bring to a boil, then cover the casserole with a tight-fitting lid and reduce the heat so the liquid simmers gently.
5. Cook the fish and vegetables until the salmon is pale pink all the way through and the vegetables are tender, 12 to 14 minutes. Sprinkle the chives over the salmon and serve.

For a variant with mackerel and carrots, try this:

1. Season mackerel fillets and fold them loosely in half, with the skin outside.
2. Use baby carrots, or large carrots cut into short, thick sticks instead of the asparagus, and medium-dry cider instead of the wine.
3. Add 2 sprigs fresh rosemary to the vegetables before arranging the mackerel and pouring in the cider and broth.

To turn this recipe into an Asian-style fish casserole, make the following changes:

1. Use cod or halibut fillet instead of salmon, 4 scallions instead of the leek, and 250 grams (1/2 pound) whole button mushrooms instead of the asparagus.
2. Arrange the vegetables and fish as in the main recipe. Add 60 millilitres (4 tablespoons) Chinese rice wine or dry sherry with the broth instead of the white wine.
3. Omit the butter and sprinkle 15 millilitres (1 tablespoon) low-sodium soy sauce, 15 millilitres (1 tablespoon) grated fresh ginger and 15 millilitres (1 tablespoon) toasted sesame oil over the fish.
4. Garnish with chopped fresh cilantro instead of chives. Serve with plain boiled rice.

• Each serving provides:
• 340 Calories (170 Calories from Fat)
• 18 g Fat (5 g Saturated Fat and 0 g Trans Fat)
• 31 g Protein
• 9 g Carbs
• 3 g Fibre
• 870 mg Sodium
• 18 mg Vitamin C
• 5 mg Magnesium
• 734 mg Potassium
• 68 mg Calcium

Easy to make and easy to change into something completely different, this casserole is the foundation of heart-healthy meals. Feel free to tinker with this recipe to make your own signature dish.