Roasted Halibut with Leeks
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutesI love halibut and I love leeks. This recipe was simple as far as roasting the fish, I changed it to a slow roast which I think works better for large pieces of fish and I also added sliced lemon and fresh herbs. I always have a garden full of fresh herbs and they always make everything taste better. This recipe is so good and so light. I served it with some couscous and asparagus.
Fish and Leeks
1 1/2-2 lbs halibut, can be cut into 4 thick fillets
Salt and Fresh ground pepper
6 medium leeks, trimmed on bottom and top and rinsed well
Handful of fresh herbs
1 lemon, juiced and sliced thinly
Extra virgin olive oil
- Olive Salsa Verde
1 lemon
1/2 coarsely chopped pitted Castelvetrano olives
1/2 cup cilantro or basil leaves chopped
2-3 cloves of garlic, minced
Lg pinch of red pepper flakes
Fine sea salt
1/3 cup olive oil
Directions
- Preheat oven to 300. Line a baking sheet with 2 layers of parchment paper
- In a bowl or on a cutting board toss the leeks with salt, fresh pepper and a little olive oil. Lay the whole filet down or lay down the 4 filets on prepared pan on a bed of fresh herbs. Add the leeks to the prepared pan and have them surround the fish. lay the sliced lemon over the whole filet or place sliced lemon on each individual filet. Drizzle oil and lemon juice all over the fish and place in the oven.
- While the fish roasts, make the salsa verde. Using a fine grater, grate the zest into a bowl, 1/2 teaspoon. Halve the lemon and squeeze half the juice into it. stir in olives, cilantro. red pepper flakes, and a pinch of salt. Add more red pepper flakes or/ and another squeeze of a lemon.
- Plate fish, surrounded by leeks and top with olive salsa verde.
