ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Makes: 4 servings Total time: 30 minutes
For the fish and leeks:
4 thick fillets white fish, such as cod or halibut (about 1 ½ pounds total) Salt and freshly ground black pepper 3 medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
Extra-virgin olive oil
For the olive salsa verde:
1 lemon
½ cup coarsely chopped pitted Castelvetrano olives
½ 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 or table salt
⅓ cup extra-virgin olive oil
1. Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
2. 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 (¼-inch-thick) matchsticks. Repeat with remaining leeks.
3. 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.)
4. Drizzle fish with oil. Roast until 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.
5. While fish is in the oven, make the salsa verde: Using a fine rasp grater, grate ½ teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
6. 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 flakes or another squeeze of lemon, if needed.
7. Place fish on plates and surround with leeks. Top with olive salsa verde.