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Fish Confit with Leeks, Coriander & Lemon

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.

      Season fish with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.