6 leeks (2¼ pounds), white and light green parts only, halved lengthwise
1 pound cremini mushrooms, halved if large
4 ounces bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
¼ extra-virgin olive oil, divided
1 teaspoon kosher salt
4 6-ounce skinless hake fillets
chopped chives, optional, for garnish
Sat fat 6g
How to Make It
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.
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