Fish Pasta Bake with Cheesy Leeks

Preheat your oven to 180°C (350°F). Meanwhile, cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.

In a saucepan, melt butter over medium heat. Add sliced leeks and cook until soft, about 5-7 minutes. Stir in plain flour and cook for another 2 minutes.

Gradually add milk to the saucepan, whisking continuously until the mixture thickens. Stir in Dijon mustard, half of the grated cheddar cheese, and season with salt and pepper to taste.

In a separate pan, cook the coarsely chopped Nile perch over medium heat until it flakes easily with a fork. Remove from heat and gently mix in the lemon juice and chopped fresh parsley.

Combine the cooked pasta, fish mixture, and cheesy leek sauce in a large mixing bowl. Stir gently until all ingredients are evenly distributed.

Transfer the mixture to a greased baking dish. Top with the remaining grated cheddar cheese and sprinkle dried breadcrumbs over the top for a crunchy finish.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Let cool for a few minutes before serving.