ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Provided by Melissa Clark
Categories easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
- While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
- Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
- Place fish on plates and surround with leeks. Top with olive salsa verde.
PALEO ROASTED WHITEFISH WITH LEEKS AND BACON
Paleo whitefish and...bacon! You can use any white-fleshed fish, such as halibut or flounder.
Provided by Chris Denzer
Categories Pork Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
- Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
- Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Nutrition Facts : Calories 468 calories, Carbohydrate 13.6 g, Cholesterol 61.2 mg, Fat 24 g, Fiber 1.7 g, Protein 42.9 g, SaturatedFat 3.8 g, Sodium 1860.2 mg, Sugar 3.8 g
PALEO ROASTED WHITEFISH WITH LEEKS AND BACON
Paleo whitefish and...bacon! You can use any white-fleshed fish, such as halibut or flounder.
Provided by Chris Denzer
Categories Pork Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
- Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
- Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Nutrition Facts : Calories 468 calories, Carbohydrate 13.6 g, Cholesterol 61.2 mg, Fat 24 g, Fiber 1.7 g, Protein 42.9 g, SaturatedFat 3.8 g, Sodium 1860.2 mg, Sugar 3.8 g
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