Cut the leeks lengthwise to check for dirt inside, then chop into small pieces.

Sauté the leeks in a drizzle of olive oil in a pan.

Cover the leeks with vegetable stock or water, add a little salt and pepper.

Add the crozets and cook for 15 minutes, stirring often and adding more water or stock if needed so they do not stick to the bottom of the pan.

Pat the cod dry to remove excess water before marinating.

Marinate the cod with salt, pepper, garlic powder, smoked paprika, lemon zest (no juice) and olive oil.

Prepare a crust for the fish with panko breadcrumbs and parmesan.

Press the panko and parmesan crust onto the fish by hand.

Bake the fish for 10 minutes at 190°C in a preheated oven.

In the last 3 minutes, add the Boursin to the crozets to make them creamy.

Taste the crozets and add lemon zest for freshness.

Turn off the heat and remove the fish from the oven.

Serve the creamy crozets topped with the fish fillet, more lemon zest and fresh parsley.