Clean the leeks, keeping only the white part. Wash the leek pieces well and cut them obliquely into three pieces. Heat a Zepter pot until the heat control turns red, turn off the heat, then add a little olive oil and add the leek pieces.. Heat them without color, then add the chicken broth. Cover and simmer until tender.
Meanwhile, cut the lemon into slices, cut the dehydrated tomatoes into julienne slices and then cut the olives lengthwise in the same way. Heat another Zepter pot until the heat indicator shows the red zone, minimize the heat, then place the fish pieces, after you have dried them beforehand with paper towels and greased them with olive oil. Brown them on both sides.
Place the hardened leek pieces on a plate, arrange the fish pieces on top in a way attractive, then put the olives, lemon slices, capers and dehydrated tomatoes in the bowl that was used to boil the bar pieces.
Quench with a little balsamic vinegar and a little liquid in which the leek pieces have been cooked. Pour this juice over the leek pieces and then add a little vinegar, then add a drizzle of olive oil.
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