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E A SY D I N N E R
3 Hake with bacon-roasted leeks and mushrooms ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR
SERVES 4
6 leeks (2¼ lb.), white and light green parts only, halved lengthwise 1 lb. cremini mushrooms, halved if large 4 oz. bacon, chopped 2 garlic cloves, finely chopped FO OD
6 sage leaves 2 lemons, halved ¼ cup extra-virgin olive oil, divided 1 tsp. kosher salt 4 6-oz. skinless hake fillets Chopped chives, optional, for garnish PREHEAT
the oven to 425°.
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. COMBINE
;
DIVIDE the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
MARCH 2016
166
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