Perch fillet with leeks, oranges and thyme

4 servings

20 minutes

Fillet of perch with leeks, oranges, and thyme is a vibrant representative of Brazilian cuisine where the freshness of seafood meets tropical accents. Brazilians love to combine fish with citrus fruits as orange not only adds expressive sweetness and a slight tartness to the dish but also makes the texture of the perch more tender. Leeks baked until soft add gentle caramel notes while olives provide a piquant touch. Thyme releases its aroma during baking, harmoniously tying all ingredients together. The dish does not require complex techniques but is presented elegantly—with the fish fillet resting on golden orange slices infused with spices and juices. It can be served as a standalone treat or complemented with a light garnish. The taste is sunny, rich yet refined.

Energy value per serving

• Calories: 337.1
• Proteins: 36.6g
• Fats: 10.7g
• Carbohydrates: 26.4g

Ingredients

• Extra virgin olive oil: 1.5 tbsp
• Leek: 1 kg
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Fresh thyme: 8 stem
• Striped bass fillet: 4 pc
• Oranges: 1 pc
• Pitted olives: 6 pc
• Orange juice: 0.3 glass

Cooking steps

1. Cut the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and rinse under cold water. Slice the orange into thin rounds. Also slice the olives into thin rounds.

   Required ingredients:

   • Leek: 1 kg
   • Oranges: 1 piece
   • Pitted olives: 6 pieces

2. Preheat the oven to 190 degrees.

3. Grease the dish with olive oil. Place the leeks cut side down, season with salt and pepper. Top with half the thyme and half the orange slices, drizzle with orange juice. Grease a piece of parchment with olive oil and place it over the oranges, oil side down. Bake in the oven for 30 minutes until the onions are soft.

   Required ingredients:

   • Extra virgin olive oil: 1.5 tablespoon
   • Leek: 1 kg
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Fresh thyme: 8 stems
   • Oranges: 1 piece
   • Orange juice: 0.3 glass

4. Salt and pepper the fish. Remove the parchment paper. Place the fish on the oranges and sprinkle with olives and the remaining thyme. Top with the remaining orange slices, cover with parchment again, and bake until the fish is done, about 15 minutes.

   Required ingredients:

   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Striped bass fillet: 4 pieces
   • Pitted olives: 6 pieces
   • Fresh thyme: 8 stems
   • Oranges: 1 piece

5. Place on plates and salt.

   Required ingredients:

   • Coarse salt:  to taste