In this simple dish, we let confit do all the work - the leeks get a head start in the oven with a lemony herb-infused oil. Then the EVOO is drizzled over the fish as it roasts to flaky, moist perfection.
What you need
1 kg skinless white fish fillet, such as Halibut or Flounder
1 cup Taralinga Fruttato extra virgin olive oil
1 tablespoon ground coriander seeds
4 leeks, chopped
Handful coriander leaves, chopped
1 lemon, sliced
What you do
Preheat oven to 190°C.
Mix the extra virgin olive oil with 2 tsp ground coriander, leeks, coriander leaves, half of lemon slices and add to a large roasting pan; season with salt.
Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes.
Remove roasting pan from oven and reduce oven temperature to 135°C. Carefully pour infused oil into a large heatproof measuring cup.