One-Pan Rockfish with Caramelized Leeks & Potatoes

Leeks and potatoes generally take some time to cook, but in this”haystack” method you get those caramelized and soft tender veggies plus perfectly cooked fish in no time.

What You Get

Leeks

Green garlic

Cooked potatoes

Marinated rockfish

Pistachio pesto

Lemon

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 5  mins

Total Time: 35 mins

Step 1

Preheat the oven to 450°F. Pull out a large skillet pan (12-14’’) or use a sheet pan lined with foil.

Step 2

Chop off the dark green part of the leeks. Slice the stalks in half lengthwise, and rinse away any dirt that might be hiding in the layers. Slice each half one more time, then cut into 3-inch lengthwise pieces, producing strips. Do the same with the green garlic (again watch for a little wipeable mud under the first leaf) and toss both together in a bowl with a drizzle of oil and sprinkle of salt and place in half of the pan in a flat haystack pile.

Step 3

Slice the potatoes in half or quarters (they should be bite-sized) and toss with a little oil and salt and arrange them over the other half of the pan. Bake for 20 minutes.

Step 4

Remove the pan from the oven. The potatoes should just be beginning to color, and the leeks should be a bit caramelized. Remove the fish from it’s tray and add the filets on top of the leeks. Season fish pieces well with a bit of salt and return to the oven for 4-5 minutes until fish begins to flake and flesh turns color completely.

Step 5

Serve! Carefully remove vegetables from the pan and add to plates with the fish on top. Add spoonfuls of pistachio pesto over top, and season the fish with a good squeeze of lemon.