Roasted Fish With Leeks And Olive Salsa Verde Recipes

BRANZINO WITH CLAMS, LEEKS AND SALSA VERDE

Steps:

• For the salsa verde: In a food processor, combine the olives, cocktail onions, cornichons, capers and anchovies and blend until smooth. Set aside in a bowl.
• In a food processor or blender, puree the parsley with the olive oil until smooth. Do not puree too long or it may get too hot and cause the parsley to darken. Reserve in the food processor. Just before serving, pour the parsley oil into the olive-caper mixture and mix to combine.
• For the leeks: In a saute pan over medium heat, add some olive oil. Add the leek coins and thyme and season with salt. Cook, stirring frequently, until the leeks start to wilt, 8 to 10 minutes. Deglaze with some vegetable stock and cover. Continue to cook, adding more stock as necessary, until the leeks are tender, another 10 to 15 minutes. Add additional salt if needed. Reserve.
• For the branzino: Heat a large cast-iron pan over medium-high heat. Season the fish with salt.
• Put some canola oil in the pan and wait until it's just about to hit the smoking point. Place the fish in the pan skin-side down (at this point the fish will buckle). Wait 30 seconds, then press the fish down so the skin makes contact with the pan and begins to crisp up. Reduce the heat to medium and continue to cook until the skin is crispy, 3 to 4 minutes. Place the thyme sprig on the fish and spoon some of the hot oil over the flesh to finish cooking it, about 1 minute. Remove to a paper towel-lined plate.
• Add the mushrooms to the pan and cook, stirring, for 2 minutes. Add the leeks and clams and deglaze with some vegetable stock. Cover and cook until the clams steam open, about 2 minutes. Finish with the parsley and olive oil and adjust the seasoning.
• Put 1 tablespoon of the salsa verde on a plate, arrange the vegetables and clams on top and top with the fish fillet.

FISH BAKED WITH LEEKS

Steps:

• Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
• Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
• Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.

ROASTED COD WITH SALSA VERDE

Steps:

• Warm 2 skillets over medium high heat.
• Add 2 TBS of the oil to each.
• Salt and pepper the fish fillets and place three, skin side down in each pan.
• Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• Turn the fillets over and reduce the heat to medium.
• Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• Cook about 5 minutes more.
• Serve with salsa verde if desired.
• For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• Gradually mix in just enough olive oil so the sauce holds together.
• Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• Using two spoons, form the salsa verde into quenelles on each plate with the fish.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Steps:

• Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
• Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.