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Lemon Fish with Leeks, Pistachios, and Olives

This Lemon Fish with leeks, pistachios, and olives is too easy to make. Add all of the ingredients in a baking dish and roast until perfection. Serve right out of the same vessel you cooked everything in to make a simple dinner perfect for a weeknight or entertaining friends.
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Ingredients
  

Fish

  • 3 leeks cut in half lengthwise and then into 1/2-inch thick half moons
  • 1 lemon thinly sliced
  • 6 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) fillets of halibut, cod, or salmon skin removed

For the Sauce:

  • 1 cup Castelvetrano olives pitted and torn
  • 1/4 cup roasted pistachios chopped
  • 1/2 cup parsley roughly chopped
  • 1 lemon zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 425ºF.
  • Evenly spread the leeks with 1 tablespoon olive oil in the bottom of a baking dish. Roast for 20 to 25 minutes until partially tender.
  • Remove from the oven and add the lemons slices, and thyme sprigs all over the bottom of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  • Pat the fish very dry with paper towels on both sides. Season all over with ground coriander, salt, and pepper. Place the fish fillets on top of the veggies and drizzle with the remaining tablespoon of olive oil.
  • Roast for 18 to 20 minutes until the fish is opaque and flakes easily with a fork (this timing may very depending on the thickness of the fish).
  • Meanwhile, make the sauce. In a large bowl add the olives, pistachios, parsley, lemon zest and juice, olive oil, salt, and pepper. Stir to combine.
  • When the fish is finished, place on a platter and spoon over the olive sauce. Serve. 

Notes

Storage: 
Store any leftovers in an airtight container in the fridge for up to four days. I don't recommend freezing leftovers as it changes the texture of the dish.