Tuesday, August 9, 2016

Roasted Snapper with with leeks and olives

My son made this recipe and loved it!  This is made with snapper, but you could make it with any white fleshed fish fillets, or even a cutlet like blue eye.  Use the BEST olive oil you can afford as it will make a difference to the dish.  Also, sourdough is preferable, but you could use any bread.  Do not cook the leeks at too high a temperature.   Simple and delicious.

Roasted Snapper with leeks, green olives, garlic and breadcrumbs


4 x 200g fillets snapper
extra virgin olive oil
2 leeks, washed and cut into 5mm rounds
sea salt and freshly ground pepper
4 cloves garlic, crushed
8 large green olives, pitted
1 tbsp baby capers, rinsed
1 tbsp finely chopped flat-leaf parsley
1 lemon
1/2 cup coarse fresh sour dough breadcrumbs, toasted



Preheat the oven to 200°C.

Place the fish in a roasting tray, drizzle with olive oil and sprinkle with salt.
Roast in the oven for about 12 minutes or until the fish is just cooked through.
Meanwhile, place a little olive oil in a non-stick pan over a medium heat.
Add the leeks, season with salt and cook gently for 20 minutes.
Add the garlic and cook for 5 minutes, then add the olives, capers and parsley and toss through.
Drizzle with a little more olive oil and the juice of 1/2 lemon and season with pepper.
Set aside and keep warm.
Place a spoonful of the leek mixture  in the middle of each plate, and top with a fish fillet and a squeeze of lemon.
Finish with a drizzle of olive oil and a sprinkle of breadcrumbs.
Season with salt and pepper.

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