Roasted Fish with Leeks and Olive Salsa Verde
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 thick fillets of white fish, such as halibut or cod
- salt & black pepper
- 3 medium leeks, trimmed and rinsed
- extra-virgin olive oil
- 1 lemon
- 1/2 cup chopped and pitted Castelvetrano olives
- 1/2 cup chopped cilantro
- 1 garlic clove, finely grated
- large pinch of red pepper flakes
- fine sea salt
- 1/3 cup extra-virgin olive oil
Directions
Tasting Notes: This is a really fun pairing for a bright, young Pinot. The combination of leeks and olives works well with the fruit and savory elements of the Pinot.
Serena's Tips: Chop leeks into rings. Serve with rice or polent.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1023129-roasted-fish-with-leeks-and-olive-salsa-verde
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Christopher Testani for the New York Times.
