This is a fresh, clean Greek dish without a lot of fuss to it, but delivering pretty well on flavor. In reading through the original recipe, it looked like it was going to turn out a little bland... so I added some dried oregano and dried mint to the vegetable mixture during the initial saute and it lifted the flavors up nicely. We used hake, which added a bit of a buttery note to the finished dish. Also, a squeeze of lemon juice and a drizzle of lemon-infused olive oil finishes this dish off well.
The more I ate it, the more I liked it. There is a fair bit of chopping involved here so make sure your knife is nice and sharp!
250 milliliters olive oil
500 g fennel, along with any of it's feathery leaves, finely chopped
700 g leeks, trimmed and finely chopped
1 bunch scallion, finely chopped
500 g tomatoes, skinned, deseeded and chopped
dried mint and dried oregano, to taste (optional, but highly recommended)
salt & pepper
1 kg fish fillets (white, such as halibut, hake, etc.), scaled, pin-boned
squeeze of lemon juice
lemon-infused olive oil, to drizzle
Preheat the oven to 200°C/400°F/gas mark 6.
Heat 100ml of the olive oil in a deep saucepan, then add the fennel, leeks, and spring onions, and saute. After a few minutes they will take on some color. Add the tomatoes and season well, adding the oregano and mint, if desired. Keep simmering until everything has thickened.
Spread the mixture onto a roasting tray. Arrange the fish fillets on top in a single layer, season well, and sprinkle with another 100ml of the olive oil. Bake for 15 minutes, until the fish is cooked through.
Remove from the oven and let the fish cool down for 10 minutes. Dress with the remaining lemon juice and olive oil.
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