Really Good Roasted Fish and Leeks
I got a Jamie Oliver book (Jamie At Home) out of the library last week and cooked a really nice, line-caught fresh cod using one of the recipes. If you have the book it's on p. 334.
I only had one leek so I added a bunch of green garlic I'd gotten in my CSA box.
Oliver uses fillets with skin left on. I used the whole fish. The fish is marinated in the following:
couple of sprigs of rosemary, thyme and bay leaves. He says to use fresh, but I only had dried (tasted great anyway). These are crumbled and mashed with some sea salt and then added to "2 glugs"of olive oil, a pinch of pepper, juice of half a lemon (my Meyer lemon was small and so I used the whole thing). He also calls for a large lemon cut into 8 thin wedges. I just sliced and seeded it - it wasn't that large - and included it in the marinade.
The leeks (he calls for 16 baby ones) are left whole and parboiled for a few minutes and then drained. I only had a big, beefy leek and so chopped it into 3 inch pieces, I also chopped the green garlic into 3 inch pieces.before parboiling. I included half an onion that needed to be used right away. The leeks, etc. are drained and left to dry out for a few minutes.
The fish and marinade are tossed with the leeks and then turned into a baking pan. 2 strips of bacon are placed over each piece of fish (or in my case, the whole fish). I used 4 strips of bacon draped over my whole fish. It was also turkey bacon (Willie Bird). Roast this in a 400 degree oven for about 15 minutes (for his fillets) and about 20 minutes for my whole small fish.
We both absolutely loved this dish. It's simple and very tasty. I served it with a few slices of ciabatta to sop up the juices. He says it's great with smooth mashed potatoes.