A Date Night with Jamie

Capt. and I decided to make Friday night a stay-at-home date night and I excitedly decided that I would crack open my new cookbook and make one of his recipes for winter.  The cookbook is based solely on Jamie Oliver’s home garden, and is split up with seasonal recipes.  Although Maryland’s seasons are quite different than the seasons that Jamie experiences in England, some of the items do match up.  As it’s so cold in Maryland right now, nothing is really in season.

The great thing about cooking from Jamie Oliver’s recipes, is that everything is generally healthy.  Jamie has a great passion for healthy eating and spreads the word by being a very vocal advocate against the use of processed foods in school lunches and other school meals.

I decided that we would make a roasted white fish and leek recipe, mainly because I know Capt. prefers white and milder tasting fish (I’ll eat any kind, I love seafood!) and because I’ve never had leeks and wanted to try something new.

Some parts of the recipe gives exact measurements and some did not.  I ended up putting way too my olive oil in the marinade and on the pan, which made the meal as a whole very oily.  I would definitely use less next time and not drizzle any leftover over the the food before sticking it into the oven.  Also, we couldn’t find baby leeks in the grocery store, so we grabbed the smallest leak we could find.  It ended up being not enough and was fairly skimpy.  I would advise getting a decent amount since the leeks do get shrink up a bit as they cook.  If your Capt. has a big appetite, I would roast some potatoes up with the meal too.

Overall, I found the meal to be very tasty, the leeks were delicious, and the fish was nice and moist.

Roasted White Fish and Leeks
Jamie at Home


Serves 4

16 baby leeks washed and trimmed
4x200gm fillets of white fish *
1 large lemon cut into 8 thin wedges
4 sprigs of rosemary
8 rashers of smoked streaky bacon

for the marinade
a couple of sprigs each of rosemary thyme and bay leaves.
sea salt and freshly ground black pepper
olive oil
juice of 1/2 a lemon

Preheat the oven to 200.c/400.f/gas6 and place a baking tray in the oven to warm up

To make the marinade bash up the thyme rosemary and bay leaves with the salt in a pestle and mortar until the salt has turned green. Pour in two glugs of olive oil, a pinch of pepper and the lemon juice and give it a stir.
Parboil** the leeks in salted water for about three minutes. Drain in a colander and let them steam dry.

Put the fish, lemon, rosemary sprigs and leeks into a bowl. Pour in the marinade and toss to cover everything.
Place the fish into the preheated tray.

Scoop the lemon rosemary leeks and marinade out of the bowl and place over and around the fish and roast in the oven for approx. 15 -20mins until the fish is just cooked and the bacon is crisp.

Pile up on a plate and serve.

* Capt. and I used Chilean Sea Bass.  If you want to eat seasonally, Baltimore Sun recently had an article about how Rockfish is in season in the winter time.

** For those of you who, like us, don’t know what parboiling is, it’s blanching.  Blanching is a great technique to use when cooking veggies, since it helps to maintain the vegetable’s color and crispness.  Leeks turn a beautiful bright green when cooked.



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