The Bittman fish-fest continues. This is one of his roasted recipes, with bacon (my own!) and leeks. Simple and satisfying.
I used considerably less oil than the recipe recommended. Pictured with roasted sweet potato cubes (new addition: allspice) and pan-roasted asparagus.
about 1.5 pounds white fish (we used tilapia, which is not my favorite, but it was slim sustainable pickings at the store today)
salt and pepper
1.5 tbsp olive oil
2 oz bacon, cubed
3 leeks, chopped
about 1 tbsp plus 4 sprigs fresh thyme
1/2 cup white wine (I used chardonnay)
Toss leeks with 1/2 tbsp olive oil. Combine with bacon cubes. Spread out in pan and roast at 375 for 10 minutes.
Remove pan from oven. Pour wine over and add 1 tbsp thyme. Return to oven for 20 minutes.
Spread fish with remaining tbsp olive oil; season with salt and pepper. Remove leek mixture from oven. Spread fish on top. Return to oven and cook until fish is done (mine took about 12 more minutes).
Garnish with thyme sprigs and serve.
WW Points: Between 6 and 7 (4 servings)