• 3 lemons
• 1 pound skinless hake fillet
• 1 cup flat-leaf parsley, finely chopped
• ½ to ¼ teaspoon fresh hot pepper, minced
• 4 medium leeks, trimmed
• 2 bay leaves
• 1 large sheet parchment paper
• Salt
• 3½ tablespoons extra-virgin olive oil

Zest and juice one of the lemons. With a sharp paring knife, trim ends of remaining lemons, then cut peel and pith away. Placing the knife blade between each fruit section and membrane, cut out each section one by one, removing any seeds.

Place fish in a baking dish and cover with zest, half of the parsley and hot pepper. Cover and refrigerate 1 hour.

Meanwhile, cut leeks crosswise into 1-inch lengths. Steam with remaining half of the parsley and bay leaves for 30 minutes.

Heat oven to 350º. Fold parchment paper in half lengthwise, make a crease, unfold and place on a baking sheet. Transfer fish to one half of the paper, season lightly with salt and drizzle with lemon juice. Fold the remaining half over the fish and roll up the edges of the paper to seal the fish tightly. Bake until fish is opaque and cooked through, about 15 minutes.

Remove fish from oven, carefully unwrap, and transfer juices to a bowl. Whisk juices together with oil and season to taste with salt. Divide fish, leeks and lemon sections onto plates, drizzle with sauce and serve.