Striped Bass with Braised Leeks, Orange, and Thyme
Leeks braised in orange juice perfume and brighten a fillet of zest-infused striped bass.
- Servings: 4
Source: Martha Stewart Living, March 2007
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 4 large leeks (about 2 1/4 pounds), white and pale-green parts only, halved lengthwise, rinsed well and patted dry
- 1 teaspoon coarse salt
- Freshly ground pepper
- 8 sprigs fresh thyme, plus more for garnish
- 1 large navel orange, thinly sliced crosswise, plus 1/4 cup fresh orange juice (2 oranges total)
- 4 skinless striped bass or sea bass fillets (about 4 ounces each)
- 6 pitted Kalamata olives, thinly sliced crosswise
Preheat oven to 375 degrees. Using 1 tablespoon oil, brush bottom of an 8-inch square baking dish and an 8-inch square of parchment paper. Place leeks in dish, cut sides up, alternating root ends with tops for a snug fit. Season with 1/2 teaspoon salt and a pinch of pepper. Arrange half the thyme and half the orange slices over leeks, and pour orange juice over top. Cover with parchment paper, oiled side down. Braise until leeks are tender, about 30 minutes.
Season fish with 1/4 teaspoon salt and a pinch of pepper. Remove parchment. Arrange fish over orange slices. Top with olives and remaining thyme and orange. Cover with the parchment; bake until fish flakes easily, about 15 minutes.
Divide fish, olives, and orange slices among plates. Season leeks with remaining 1/4 teaspoon salt, and add to plates. Garnish with thyme sprigs.