Name: Ayala Spice Slow Roasted Fluke with Schmaltz, Leeks, and Celery
Yield: 3-4
Ingredients: 1 pound fluke fillet, cut into 3 or 4 portions; Ayala N16; 3 celery stalks, washed and sliced; 1 large leek, cut in half, washed and diced; Schmaltz or duck fat (or olive oil or butter)

This one pan dish is perfect for a quick meal and would work with many types of fish and vegetables. Leeks are sadly not used enough so my hope is that this dish will get more people excited to cook with them as well as roasted celery stalk, which both deserve more credit. The Ayala spice works great since it has both salt and pepper in it, so no need to add any more.

Ayala Spice Slow Roasted Fluke with Schmaltz, Leeks, and Celery

Author: Lior Lev Sercarz
Servings: 3-4
Category: Main Course

Ingredients

1 pound fluke fillet, cut into 3 or 4 portions
Ayala N16
3 celery stalks, washed and sliced
1 large leek, cut in half, washed and diced
Schmaltz or duck fat (or olive oil or butter)

Directions

Preheat the oven to 375 degrees.
Heat some schmaltz in the pan and cook the diced leeks and sliced celery with some Ayala spice for about 5 minutes. Season the fluke fillet on both sides with Ayala spice and place on top of the leeks and celery. Place the pan in the oven and roast for about 8 minutes until fish is fully cooked (but not overcooked).
You can drizzle some lemon juice on top before serving. Enjoy.