I have been cooking a lot from a book that Danny bought me. It is called Jamie at Home. The pictures are amazing and I love how he utilizes his garden! He cooks with the seasons. Although it is not completely gluten/dairy/sugar free it contains some novel ideas. If you find a recipe that looks wonderful, but contains questionable substances most of the time you can alter it to fit your needs. You don’t have to settle for bad health.
Treat yourself well, treat yourself how you deserve to be treated.
This recipe is simple and delicious. I hope you all enjoy!
Roasted White fish and leeks
- a bushel of leeks, trimmed and washed
- 4×7 ounce white fish
- 1 large lemon cut into eight thin wedges
- 4 springs of rosemary
- 8 strips of bacon
for the marinade:
- thyme, rosemary, and bay leaves
- sea salt
- black pepper
- olive oil
- juice of 1/2 lemon
Preheat the oven to 400 and place baking pan in the oven to warm up. To make marinade bash up the thyme, rosemary, bay leaves and salt in a pestle and mortar (i used a bowl and the end of a spoon) until the salt turns green. Pour two glugs of olive oil, add a pinch of pepper and the lemon juice and stir.
Bring a pan of salted water to boil and parboil leeks for about 3 min. Drain and let them dry.
Put fish, lemon slices, leeks and marinade into a bowl and mix well. Place fish onto the pan (be careful it is HOT). Add the leeks and marinade on top of the fish. Place 2 strips of bacon on each fish. Roast in the oven for around 15 min, until the bacon is crisp and fish is cooked.