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She Said:

Day Fourteen of our own Julie/Julia Project was a left-overs day, so no new cooking. But we did pick up again last night. This is from Serving Up the Harvest by Andrea Chesman.

Day Fifteen

Snapper on a Bed of Leeks, Provençal-Style

2 tablespoons extra-virgin olive oil
4-6 large leeks, white part only, sliced
2 garlic cloves, minced
2 cups seeded, peeled and diced fresh or canned tomatoes (we used canned)
2 teaspoons dried herbes de Provence
1½ pounds snapper or other firm white-fleshed fish (we went with halibut)
Salt and freshly ground black pepper
1/2 cup niçoise or other black olives, pitted (we just used your standard black olives and rough-chopped them)
1/2 cup dry white wine
Hot cooked rice, to serve (optional)

1. Preheat oven to 425℉. Lightly grease a 9x13-inch baking dish or large casserole dish with oil.

2. Heat the oil in a large skillet over medium-high heat. Sauté the leeks in the oil until slightly tender, about 3 minutes. Add the garlic and sauté for 1 minute longer. Add the tomatoes and herbs and simmer while you prepare the fish.

3. Wash and pat dry the fish. Season the fish on both sides with a generous sprinkling of salt and a few grinds of pepper.

4. Transfer the leek mixture to the prepared baking dish. Top with the fish, arranged in a single layer. Sprinkle the olives over the fish. Pour in the wine over the olives.

5. Bake for 10 to 15 minutes, until the fish flakes easily.

6. Serve hot on a bed of rice.

This was such a delicately flavored meal - really light and healthy-tasting. I was planning to serve this with a salad of just spring mix and a classic vinaigrette, but I'm feeling a bit under the weather and didn't feel up to making the dressing. So we just went with the recipe as it was. Really nice!

Day 15/365:Recipe 10/175