This is a really easy meal that can be prepared and cooked very quickly. I use a heavy cast iron frying pan that goes from the stove top into the oven, so everything is done in one pan. The fish sits on a bed of leeks and is topped with a herbed bread crumb crust. I serve it with a simple green salad.
- Hapuka fillets or any other meaty fish such as cod or monkfish – 1 piece per person
- 1 or 2 leeks finely sliced
Gently fry these in a little olive oil in the pan. When they start to soften add the juice of a lemon and a little fish or chicken stock. Reduce until there’s only a small amount of liquid left. While the leeks are cooking prepare the topping for the fish:
Put the following in a food processor - Bread – use a good quality loaf like our La Cigale wholemeal. Allow approx 11/2 slices per person. Break up the bread - Fresh herbs – parsley, thyme, basil or whatever you like - 2-3 cloves of chopped garlic . Process until you have fine crumbs . Mix in a pinch of chilli flakes, salt and pepper, zest of a lemon, extra virgin olive oil to bind everything together, capers, juice of a lemon and finely grated parmesan cheese. Place the pieces of fish on top of the leeks. Top each piece with the crumbs. If you like, scatter a good handful of fresh cherry tomatoes around the fish. Bake in a moderate oven for about 10-15 mins depending on the thickness of the fillets. To make the topping extra crunchy, place the pan under the grill for a minute or two at the end.