SOUTH SEAS FISH BAKE
8 large firm fillets of white fish (cod, halibut, snapper, grouper even catfish)
8 large leeks
1 firm mango
1 Small can of sliced pineapple – fresh if you have it
1 can coconut milk
1/2 tsp coriander
1/2 tsp basil
sea salt and freshly ground pepper to taste
6 tbl olive oil
1/4 Cup coconut (optional)
Prepare the leeks by trimming the root, and cutting the tough green tops. Then cut in half, then into julienne strips. When finished soak them in cold water for 10 minutes, then drain.
Place 3 tablespoons of olive oil into a sauté pan over high heat and add the leeks. Stir over a high heat until the leeks start to wilt, about 1 minute, and then turn the heat down and cook slowly until caramelized, about 2 hour.
Meanwhile, wash the fish and pat dry. Oil a baking dish large enough to hold all the fish. Thinly slice half the papaya and place on the bottom of the dish. Salt and pepper the fish and place on top of the papaya. Pour the coconut milk over the top.
Bake at 350° for 10 minutes.
Cut the remaining papaya, pineapple and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet, sprinkle with coconut.
Return to the oven for 5 minutes. Don’t over cook the fish. Times will vary with the thickness and type of the fish. Serve on a warm platter, first place the leeks on the platter, then the fish, and make sure each has a generous amount of the fruit mixture on top. Garnish with fresh basil and any fruit you may have left.