2 Tbs olive oil
1 leek, rinsed, trimmed and finely chopped
½ tsp thyme leaves
2 carrots, peeled and diced
2 sticks celery, diced
½ celeriac root, peeled and finely chopped
1 x 425g can chopped tomatoes
1 tsp salted capers
10 mint leaves
1 handful flat-leaf parsley leaves, chopped
¼ cup extra virgin olive oil
4 x 150g cod fillets
Preheat oven to 150ºC. Heat olive oil in a deep frypan over medium heat and add leek and thyme. Cook stirring until leek is soft then add carrot, celery, celeriac and tomatoes and simmer 30 mins until vegetables are soft. Meanwhile place capers, mint parsley and extra virgin olive oil in food processor and combine to form a thick sauce. Rinse fish, then pat dry with paper towel and place on a baking tray. Lightly season with sea salt then bake in oven for 10-12 mins until cooked. Divide vegetables between 4 warm bowls, top with fish, then spoon a little herb sauce over the top. Sprinkle with ground black pepper and garnish with extra chopped parsley.
(Serves 4)