List of Ingredients
- leeks
- 1 of white bream, cleaned
- 7 OZ. of readymade bread dough
- 1 of egg yolk
- Taggiasca olives, pitted
- pickled capers
- thyme
- rosemary
- unsalted butter
- salt
- extra-virgin olive oil
Method
Preheat the oven to 400°F.
Rinse the leeks thoroughly, removing the green part and the outer layer of the white part. Cut them in half lengthwise and then into half circles. Rinse them again, drain them and sauté them in a saucepan with a pat of butter and a pinch of salt. Lower the heat and cook the leeks for 10-12 minutes.
Remove the scales and fins from the fish. Rinse the fish and salt it inside, also placing a sprig of rosemary and a few sprigs of thyme in the belly.
Pour the leeks into a baking dish, mixing them with 2 spoonfuls of Taggiasca olives, 1 Tbsp. drained capers and 3 sprigs of thyme. Set the fish on the leeks, sprinkle it with salt and drizzle it with a little oil.
Roll out the bread dough to a thickness of about 1 inch and use it to cover the baking dish and trim it to about 1/2 inch below the top. Add a little water to the remaining beaten egg yolk and brush the surface of the dough with it. Place in oven and bake for 15-18 minutes. Bring the fish to the table straight from the oven. If you like, serve it with balsamic vinegar: a few drops on the fish and the leeks will brighten the flavor.