Heat the oven to 180C, 350F, Gas mark 4.
Mix the fennel, spring onions, zest from 1 lemon, salt and pepper in a bowl.
Oil an oven tray large enough to hold the fish and lay the fish in it. Stuff the fish with the fennel mixture.
Cover the dish very tightly with aluminium foil and bake for 10 minutes per 450g plus 10 minutes.
Meanwhile put 3 tablespoons olive oil in a wide pan and add the leek. Sweat, covered, for 10-15 minutes or until the leeks are quite soft. Add the pak choi and a little seasoning, re-cover the pan and continue to cook gently for a further 10 minutes or until the pak choi is cooked but not mushy.
When you are nearly ready to serve the fish, peel the avocados and purée in a food processor with the coconut milk the juice of the 2 lemons. Season to taste.
Remove the fish carefully from the pan, skin and lay on a serving dish. Pile the pak choi and leeks around the fish and spoon some of the avocado sauce over the fish. Decorate with the fresh dill and serve.

SERVES 6 - PER PORTION
455cals - 35g protein
32g total fat - 10g sat / 13g mono / 6g poly
5g carbohydrate of which 2.5g sugar
5g fibre - 166mg sodium / 0.4g salt
166mg calcium
GOOD SOURCE OF: Vitamin B6, B12,folic acid, iron & magnesium