Lemony Fish Fillets with Poached Leeks

2 medium leeks, sliced thickly
3 cups chicken stock
3 star anise
1/2 cup finely chopped lemon grass
2 chillies, seeded, finely chopped
3 dried kaffir lime leaves, chopped finely
4 medium fish fillets
cooking oil spray

Combine leek, stock and star anise in medium pan, bring to boil; simmer, uncovered, until leek is just tender. Drain over heat proof medium bowl; reserve stock.

Meanwhile, combine lemon grass, chili and leaves in small bowl. Place fish on oven tray, press lemon grass mixture on fish; coat with cooking oil spray.

Bake, uncovered in hot oven about 15 minutes or until fish is cooked as desired.

Serve fish on poached leeks; drizzle with a little of reserved stock.

Serves 4.

Per Serving: 9.4g fat; 5.4g fibre; 1593kJ