Roast Fish Casserole with Fennel and Leeks
In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.
2 tablespoons extra virgin olive oil
4 bass or cod fillets (4 to 6 ounces each)
salt and freshly ground black pepper, to taste
2 medium fennel bulbs, trimmed and thinly sliced
2 leeks, sliced (white part only)
2 cloves garlic, crushed
1 pint low-sodium vegetable stock
4 medium tomatoes, diced
6 sprigs thyme (or lemon slices); reserve 4 for garnish
1/4 cup fresh parsley, chopped
1/2 cup pitted Kalamata olives, halved and rinsed
12 cups fresh spinach
Prepare the Casserole:
- Preheat the oven to 350ºF.
- Heat an ovenproof 8-inch saucepan over medium heat and add 1 tablespoon of the olive oil.
- Season the fish with salt and pepper and place in the pan.
- Brown each piece for about 2 minutes on each side.
- Remove from the pan and set aside.
- To the same pan, add the remaining olive oil.
- Add the fennel, leeks, and garlic and cook over low heat for 5 minutes.
- Add the stock and tomatoes and cook for another 5 minutes.
- Carefully return the fish to the pan and add 2 of the thyme sprigs (or lemon slices), the parsley, and the olives.
- Cover and cook in the oven for 20 minutes.
Prepare the Spinach:
- While the fish is cooking, heat 1/4 cup water in a saucepan over medium heat.
- Add the spinach and cover for about 2 minutes.
- Drain in a strainer and divide among 4 bowls.
Assemble the Dish:
- Carefully remove the casserole from the oven.
- Using a slotted spoon, place the fish fillets on top of the spinach in each bowl and spoon the vegetables and the broth over the top.
- Garnish with sprigs of fresh thyme (or slices of lemon if you prefer)
per serving (4 ounces fish, 1 1/4 cups greens): calories 340, fat 16 g, saturated fat 2 g, cholesterol 62 mg, fiber 8 g, protein 31 g, carbohydrate 21 g, sodium 472 mg