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.
- Serves: 4 persons
- 4thick fillets white fish, such as cod or halibut (about 1 1/2 pounds total)
- Salt and freshly ground black pepper
- 3medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
- Extra-virgin olive oil
- ½cup coarsely chopped pitted Castelvetrano olives
- ½cup chopped cilantro leaves and tender stems
- 1garlic clove, finely grated, minced or pushed through a garlic press
- Large pinch of red-pepper flakes, or to taste
- Fine sea or table salt
- ⅓cup extra-virgin olive oil
Step 1Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
Step 2Cut 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.
Step 3Spread 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.)
Step 4Drizzle 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.
Step 5While 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.
Step 6Stir 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.
Step 7Place fish on plates and surround with leeks. Top with olive salsa verde.