Roasted Fish with Leeks and Olive Salsa Verde
Elevate your seafood game with Roasted Fish accompanied by tender leeks and a zesty Olive Salsa Verde, where succulent fish fillets are perfectly complemented by the bright flavors of olives and fresh herbs. This exquisite dish offers a harmonious blend of textures and tastes, making it a delightful centerpiece for any culinary occasion.
Ingredients
Fish and Leeks
- 4 thick fillets white fish, such as cod or halibut about 1.5 lb total
- 3 medium leeks trimmed, white and light green parts halved lengthwise and rinsed well
- Extra-virgin olive oil
Olive Salsa Verde
- 1 lemon
- 1/2 cup pitted Castelvetrano olives coarsely chopped
- 1/2 cup chopped cilantro leaves and tender stems
- 1 garlic clove finely grated, minced, or pushed through a garlic press
- Large pinch of red pepper flakes or to taste
- Fine sea salt or table salt
- 1/3 cup extra-virgin olive oil
Instructions
- Heat oven to 425°F. 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 this (1/4" thick) matchsticks. Repeat with the remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with olive 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 when they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flakey, about 10-15 minutes, depending on the thickness of the 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 tsp lemon zest into a small bowl. Halve the lemon and squeeze in 1 Tbsp 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.
Notes
This recipe by Melissa Clark was published in A Good Appetite.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.