Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Baked Fish With Leeks and Potatoes


1-2 lbs white fish fillet (sea bass or branzino )
1 tablespoon kosher salt
1 large leek, finely chopped 
1/4 cup extra virgin olive oil 
2 golden or red potatoes thinly sliced
2 Roma tomatoes cut into quarters
1 red bell pepper sliced
1/2 cup white wine
1 lemon sliced
Handful of cilantro, parsley and dill roughly chopped. 

Salt the fish and let sit for 15 minutes
Warm olive oil in a skillet over medium heat, add leek and sauté for a few minutes. Use a paper towel to dry the fish. 
Thinly slice potatoes place on baking dish with olive oil and salt and bake at 350 for 20 minutes. 
Remove from oven add tomatoes and bell pepper along the edges. Place fish in center and lemon slices around fish. Pour a few tablespoons of olive oil on top of fish. Sprinkle the herbs all over the fish. Add the sautéed leeks on top of herbs and white wine along the edges of dish. bake at 400 until golden. Depending on how much fish. Will take approximately 20 minutes.

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