By Feed Me Phoebe
"I love baking vegetables this time of year, so the melted leeks and potatoes that provided the bed for my fish were right up my alley. They got braised in a foil packet, which made for easy cleanup (lazy cooks hate needless dirty dishes!), though the resulting sauce of garlic, butter and lemon zest would have been reason enough to lick the pan clean myself," says Phoebe of this Blue Apron recipe.
Serving Size: 2
2 hake fillet
10 oz fingerling potatoes
8 kalamata olives
2 cloves garlic
¾ lb leek
1 stalk celery
1 bunch parsley
2 Tbsp butter
1 tsp Piment d'Espelette
Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the hake from the refrigerator to bring to room temperature. Halve the potatoes lengthwise. Pit and roughly chop the olives. Peel and thinly slice the garlic. Trim off and discard the roots and upper, dark-green leaves of the leeks. Halve the leeks lengthwise; thoroughly rinse the layers under cold water, keeping them as intact as possible. Thinly slice the celery on an angle. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Pick the parsley leaves off the stems; discard the stems.
Prepare the leeks & potatoes: Cut a piece of aluminum foil twice the length of a sheet pan. Line the pan with the foil, allowing the excess foil to hang off one of the edges. Drizzle the foil-lined pan with olive oil and season with salt and pepper. Place the potatoes and leeks, cut side up, in a single, even layer on the seasoned, foil-lined pan. Top with the butter, garlic and lemon zest and sprinkle with half the piment d'Espelette; drizzle with olive oil and season with salt and pepper. Fold the extra length of foil back over the leeks and potatoes, then tightly roll the edges together to seal the packet.
Roast the leeks & potatoes: Roast the packet of leeks and potatoes 25 to 28 minutes, or until the potatoes are tender when pierced with a fork and the leeks are very soft. Remove from the oven.
Cook the fish: After the leeks and potatoes have roasted for about 15 minutes, pat the hake fillets dry and season on both sides with salt, pepper and the remaining piment d'Espelette. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned hake and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
Make the salad: In a small bowl, combine the celery, olives and parsley. Add the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Toss gently to coat.
Plate your dish: Using a fork or tongs, divide the roasted potatoes and leeks between 2 plates, reserving any juices from inside the foil packet. Place a cooked hake fillet onto each plate and top with the salad. Drizzle each plate with some of the reserved juices from the packet. Garnish with the remaining lemon wedges. Enjoy!
For the full post, visit Feed Me Phoebe.