Fish Baked With Leeks
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄2 lbs leeks
- 1⁄2 1/2 cup chicken stock or 1/2 cup fish stock
- salt and pepper
- 1 tablespoon Dijon mustard
- 1 1⁄2 1 1/2 lbs salmon fillets or 1 1/2 lbs other fish fillets, about 1-inch thick
directions
- Preheat oven to 400 degrees.
- Trim about 1/2 –inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
- Scatter the leeks over the bottom of an ovenproof casserole.
- Mix with the wine or stock, salt, pepper, and mustard.
- Top with the fish and sprinkle with salt and pepper.
- Cover the casserole and put in oven.
- Bake for 10 – 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
- Uncover and serve with the leeks and pan juices spooned over the fish.
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Reviews
-
I added the juice of a small lemon and 1dl white wine to leeks, and instead of covering the dish I added thinly sliced potatoes on top of the fish, making sure the potatoes acted as a seal for the fish to prevent it from drying out. Then I sprinkled feta and some oil to prevent the potatoes from burning and cooked the dish at 180 degrees C for 45 minutes. Gorgeous
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