Slow Roasted Fluke
Ayala Spice Slow Roasted Fluke with Schmaltz, Leeks, and Celery
Lior Lev Sercarz
1 pound fluke fillet, cut into 3 or 4 portions
3 celery stalks, washed and sliced
1 large leek, cut in half, washed and diced
Schmaltz or duck fat (or olive oil or butter)
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.
Variations & Ideas:
Other fish that will work great are : salmon, halibut, cod, snapper, trout.
Add diced eggplant to the vegetables in the beginning.
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