Fish baked with caramelised leeks, olives and lemon

Fish goes so well with sweet onion, sour citrus and something salty. I used tarakihi, a thin flaky white fish similar to snapper or bream.


  • Knob of butter
  • 1 large leek
  • 1 large clove of garlic
  • 1 unwaxed lemon
  • 12 black olives
  • 2 large fillets of a flaky white fish
  • Olive oil
  • Salt and pepper


  • Slice the leek in half lengthways, clean out any dirt between the rings, slice into crescents
  • Heat the butter in a heavy cast iron pan, or another pan that can go into the oven, add the leeks and caramelise over a medium heat
  • Zest the lemon, dice the garlic and pip and roughly chop the olives
  • Once the leeks have coloured, take off the heat and add the lemon zest, lemon juice, garlic and chopped olives, stir through and form a bed in the centre of the pan
  • Lay the fish ontop of the bed of leeks, drizzle over some olive oil and a little salt and pepper to taste
  • Cover the pan with tinfoil and place in a pre-heated oven at 200ºC for 15-20 minutes depending on the thickness of your fish – the fish is cooked when it flakes easily
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