Roasted Fish With Leeks and Olive Salsa Verde
Published April 15, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4thick fillets white fish, such as cod or halibut (about 1½ 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
- 1lemon
- 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
For the Fish and Leeks
For the Olive Salsa Verde
Nutritional analysis per serving (4 servings)
462 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 43 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Step 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.
- Step 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.)
- Step 4
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.
- Step 5
While the 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.
- Step 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 or another squeeze of lemon, if needed.
- Step 7
Place fish on plates and surround with leeks. Top with olive salsa verde.
Private Notes
Comments
A more refined (and traditional Italian) way of getting garlic flavor in the salsa is to soak a crushed clove in the salted lemon juice for 15 mins or so, then discard it. This avoids having to actually eat raw garlic, which is overpowering and (according to 60 million Italians) will keep you awake all night.
A tip on rinsing leeks: I cut them (half-rounds, matchsticks, whatever), rinse them in the basket of a salad spinner, and give them a little spin. Leeks prepared this way can also be frozen: spread on a sheet pan in a single layer, frozen, then scooped into a freezer bag. Not as good as fresh, but handy in cooked dishes when fresh are not at hand.
Fish with olives is already a favorite, and the leeks made it luxurious. I tossed in several halves grape tomatoes that were languishing in the fridge, there’s something surprisingly rich about a buttery-tasting tomato.
This was very simple yet flavorful and we will definitely make again. A few notes… Go lighter on the olive oil in the salsa. It was a bit oily when plated with the fish and leeks (also had olive oil). Regarding the cook time, cook the leeks for 10 minutes, then add the fish for 10-12. Everything will finish at the same time. Out of habit, we cut the leeks into rounds/moons instead of matchsticks. Totally delicious “mistake.”
I bought a beautiful piece of fresh, wild halibut. I doubled the leeks, and added fresh herbs as well as sliced lemons. I prepared my baking sheet with parchment and then picked a handful of fresh herbs and tore at them to act as a bed. I put the whole piece about 2 lbs on top. I drizzled the fish with extra virgin olive oil, salt, fresh ground pepper and then added the sliced lemon to the top. I added the leeks all around the fish and drizzled everything with fresh lemon juice.
I sorta combined 2 NYT recipes. Made the leeks according to Roasted Fish and Leeks Vinaigrette recipe (but using only about 1T of oil), and made the olive salsa from this recipe. We loved the capers with the leeks from the other recipe, BUT THIS SALSA!!!!! OMG. Most recipes are way too oily for us, so I doubled the olives (plain sliced green ones with pimento) and cilantro, but used only enough olive oil to get a bit of sauce in the bowl (way less than 1/3 cup called for here). No salt. HEAVEN!