600gr grouper or sea bass fillet
400gr leeks, cut into thin rounds
400gr fennel bulb, finely chopped (with leaves)
1 cup olive oil
1cup finely sliced tomato
1 medium onion, finely sliced
Saute the onions in the olive oil. Add the leeks and fennel and sauté them without letting them brown. Once wilted, add the tomato and season with salt and pepper. When all the fluids are absorbed, put all ingredients in a baking pan and arrange fish fillets on top of them. Bake in the oven at 180o C for 20 minutes.
CREEK GASTRONOMY MINISTRY OF TOURISM