This is the perfect light fish dish that is prepared in one pan. You can substitute the halibut with cod if you’d like!
Ingredients:
3 large leeks
2 Tbl Unsalted butter
1⁄2 tsp Kosher salt divided
1⁄4 tsp freshly ground black pepper divided,
6 springs of fresh tarragon, chopped
4-5 oz sliced mushrooms
1 ½ pounds Uncooked halibut fillet (four 6 oz pieces)
Cooking spray
Lemon – one slice over each piece of halibut
Instructions
Using a chef’s knife, trim off dark green leek tops; trim bottoms just above roots. Spilt leeks in half lengthwise; thinly slice into half circles. Place sliced leeks in a large bowl of cold water; swish leeks around and use your fingers to remove any dirt that collects on the leeks
Preheat oven to 350°F.
Heat butter in a large round ovenproof casserole dish (about 6-7 qt, or in an 11- to 12-in skillet) over medium heat. Add still damp leeks; season with 1/4 tsp salt and 1/8 tsp pepper. Cover and cook, stirring occasionally, until leeks are melted and tender, about 10 minutes; remove from heat. Add sliced mushrooms cook about 5 minutes Add tarragon; stir to combine.
Season fish with 1/4 tsp salt and 1/8 tsp pepper on both sides; arrange fillets on top of leeks and lightly coat fillets with cooking spray. Top each fillet with a thin slice of lemon; transfer to oven. Cook until fish is firm and cooked through, about 12-18 minutes (depends on thickness). Garnish with additional tarragon; serve immediately.
Serving size: 1 piece fish and 1 cup leek mixture
Comments