Baked White Fish over Leeks and Fennel

1 pound white fish (haddock, cod, tilapia, flounder)

1 bulb fennel

2 leeks

1/4 cup butter (half of a stick)

1 TBSP Spice by Rachel Sweet WARM CHILI MIX

3.5 ounce jar capers (optional)


Preheat the oven to 400 degrees F. While the oven is preheating, wash the fennel bulb and cut off the green stems. Cut in half the long way and slice thinly into half moons. Wash the leeks and cut off the dark green tops and discard. These are tough. Use the light green and white parts. Slice thinly into rings. Add the fennel and leeks to a baking dish. Place the fish on top and sprinkle the tablespoon of WARM CHILI MIX on top. If using capers, rinse them in a small dish or strainer to remove the vinegar taste. Sprinkle over the fish. Slice the butter into 4 to 6 slices and place around the fish. Bake uncovered in the preheated oven for 20 minutes. Serve hot with a grain or vegetable side.


Enjoy!