Roasted blue-eye trevalla with leeks, green olives, garlic and breadcrumbs

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A punchy combination of capers, olives and leeks is the perfect match to white fish.

No caption
Photo: William Meppen

Ingredients

  • 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
  • 4 x 200g fillets blue-eye trevalla
  • 1/2 cup coarse fresh breadcrumbs, toasted

Method

Preheat the oven to 200°C.

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 (it can also be reheated when the fish is ready to be served).

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.

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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