Mediterranean Fish on a Bed of Rice and Leeks

Here's another recipe from Recipes from the Root Cellar that I want to try. The book is due at the library and I could not renew it as someone else wants it! So far, all the recipes I tried were good so I'm sure this one will be delicious, too.

The leeks provides a moist background for the delicately flavored fish, with bursts of flavor provided by the lemons, olives, and caperberries. Capers are the immature buds of the caper bush; caperberries are the fruit. They are oblong green fruits, about the size of a grape, and are milder in flavor than caper buds. If you can't find caperberries, substitute capers.

1 cup long-grain white rice

1-3/4 cups cold water

Salt

1/4 cup extra-virgin olive oil

2-3 large leeks, trimmed and sliced

2 garlic cloves, minced

1-1/2 lbs white-fleshed fish fillets

Freshly ground black pepper

2 lemons

1/2 cup pitted Nicoise or other cured olives

1/2 cup caperberries, sliced, or 1 tablespoon capers

1/2 cup dry white wine

1. Combine the rice, water and 1/4 teaspoon salt in a saucepan. Bring to a boil, then reduce and boil gently, covered, until the liquid has been absorbed and the rice is tender, 12-15 minutes. Fluff the rice with a fork and set aside.
2. Preheat the oven to 425F. Lightly oil a 9- by 13-inch baking dish or large casserole dish.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the leeks and saute until slightly tender, about 3 minutes. Add the garlic and saute for 1 minute longer. Set aside.
4. Wash and pat dry the fish. Season the fish on both sides with salt and pepper. Slice 1 lemon very thinly. Juice the other lemon.
5. Transfer the rice to the baking dish. Top with the leek mixture. Arrange the fish in a single layer on top. (If the fish pieces overlap, you may have to add a few minutes to the baking time.) Arrange the lemon slices on top of the fish. Sprinkle with the olives and caperberries. Pour in the lemon juice, wine, and remaining oil.
6. Bake for 10-15 minutes, until the fish flakes easily with a fork. Serve hot.