Baked Fish Fillets with Leeks and Tomatoes

Can you think of anything better ?

A bed of Sautéed Leeks cooked gently, to bring out the sweetness 

The tanginess Of Roma Tomatoes

And to top this Fresh Fish Fillets, perfectly seasoned, 

beautifully cooked till it just flakes 

There’s not a lot to better this

Plus it’s So So Simple
You will need:

2 leeks,  Outer leaves removed washed and finely sliced 

2 tablespoons olive oil

Sea salt and freshly ground black pepper

Slosh of wine wine 

2 Roma tomatoes sliced about 1 cm

A little olive oil

S&P

150 gms white fish fillets. I used Terakihi

2-3 tablespoons Olive oil

Sea salt and freshly ground black pepper

Zest of a lemon

Juice 1/2 lemon

In a deep skillet that can go in the oven

Heat olive oil

Add leeks and season well with S &P

Gently cook over Med Heat till the leeks start to soften

About 10 minutes 

Turn heat up to high

Add slosh of white wine 

Let bubble away about 2 minutes till wine is absorbed

Turn heat off

Set aside

Meanwhile marinate the fish fillets with olive oil, S&P and lemon zest

Massage well

Best to marinate for at least 30 minutes minimum

To cook

Heat oven to 180C

Place sliced tomatoes over leeks in skillet

Season with S & P

Drizzle over with a little olive oil 

Place marinated fillets on top

Into oven for about 7 minutes

Test with your finger it should be soft, if it is done

Squeeze

Remove and serve

I served with Baby Potatoes boiled and tossed in Butter 

Delicious