2 lbs sea bass or branzino fillets with skin
1 large leek, white and pale green parts washed and thinly sliced
4 Roma tomatoes, quartered.
1 tablespoon extra-virgin olive oil
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/2 preserved lemon, chopped skin only or grated lemon rind of one lemon
3 garlic cloves, chopped
1 Tbsp capers
2 Tbsp extra virgin olive oil
Salt & Pepper, to taste
1/2 cup white wine
Line a sheet pan with paper towels. Arrange the fish filets with the skin down and sprinkle generously with salt. Allow to sit for 20 minutes.
Wipe the fish with a paper towel, making sure to remove any moisture from the fish.
Preheat oven to 400°F.
In a small bowl, combine the leeks and tomatoes with 1 tablespoon of olive oil, salt and pepper. Spread on the bottom of an oven safe dish.
Combine the herbs, preserved lemon, garlic, capers and 2 tablespoons of olive oil salt and pepper.
Place the fish on top of the leek mixture, then spread the herb mixture over the fish.
Pour the wine around the sides of dish making sure not to displace the herbs.
Bake uncovered for 20-25 minutes.