6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016