Hake With Bacon-Roasted Leeks and Mushrooms

hake-bacon-leeks-mushrooms
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 550 calories
    • Fat 27 g
    • Sat Fat 6 g
    • Cholesterol 85 mg
    • Sodium 820 mg
    • Protein 37 g
    • Carbohydrate 44 g
    • Sugar 13 g
    • Fiber 6 g
    • Iron 7 mg
    • Calcium 193 mg

Preheat the oven to 425°.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of 
 the oil, and ½ teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining ½ teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.

Ingredients

  1. Check 6 leeks (2¼ pounds), white and light green parts only, halved lengthwise
  2. Check 1 pound cremini mushrooms, halved if large
  3. Check 4 ounces bacon, chopped
  4. Check 2 garlic cloves, finely chopped
  5. Check 6 sage leaves
  6. Check 2 lemons, halved
  7. Check ¼ extra-virgin olive oil, divided
  8. Check 1 teaspoon kosher salt
  9. Check 4 6-ounce skinless hake fillets
  10. Check chopped chives, optional, for garnish

Directions

  1. Preheat the oven to 425°.
  2. Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of 
 the oil, and ½ teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining ½ teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
  3. Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.