The weekend is almost here, hooray! My best friend is getting married this weekend, and I can’t wait to celebrate with her! I love weddings; I always cry at weddings; but I love them. I love them for the romance, the dancing, and most importantly, the cake.
It’s been one of those weeks, one that seems to drag on and on and on…Whenever there is an event coming up, or some occasion that you’re really excited about, the days just seem to last forever leading up to it. Do you know what I’m talking about?
I used to get so excited for things as a kid, that I could never sleep the night before…boy, that sucked the next day.
In preparation for the big day this weekend, I decided to make some healthy meals this week, and nothing is healthier to me than fish; (Mediterranean diet, anyone?)
This dish is so simple and flavorful; whitefish paired with roasted leeks and romesco sauce.
This recipe was inspired by an episode of Anthony Bourdain’s No Reservations when he visits Spain. In the episode, he visits a small town outside of Barcelona where a group has gathered to have a celebration called a Calcotada. During the celebration, they drink copious amount of wine and roast/grill green onions called calcots. When the onions are nice and charred, they pair them with a romesco sauce.
Romesco sauce is a very simple, flavorful sauce that originates from Spain and contains raw nuts, usually almonds, garlic, olive oil, and peppers, and either chilis or red peppers. I made mine with raw almonds and New Mexican chilis. Most New Mexican chilis are dried and will need to be re-hydrated before using.
Ingredients- Yields 2 servings
- 1/2 pound whitefish
- 2 large leeks, ends cut off
- 1/4 cup unsalted almonds
- 2 large garlic cloves
- 3 large New Mexican chilis (Remember to re-hydrate your chilis if they are dried!)
- 1/2 cup olive oil
- salt + pepper
In a food processor, pulse together chilis, garlic, and almonds until finely chopped. While the food processor is running, add your olive oil through the top. Pulse a few more times, and set aside
Preheat oven to 400
Heat cast iron skillet on stove top over high heat for 1-2 minutes
Add oil and leeks to cast iron skillet (separating the leek leaves a little so as to cook evenly)
Roast leeks in preheated oven for 20-25 minutes, or until starting to brown
Remove leeks from oven, add fish to skillet carefully, skin side down in the middle of leeks. Brush oil on top of fish and sprinkle with salt and pepper. Place back in the oven to cook the fish for 8-10 minutes or until white and flaky
Once done, carefully remove skin from fish, and plate leeks with fish and spoon romesco sauce on top