Fish Baked with Leeks

Name: Fish Baked with Leeks
Total time: 30 min
Ingredients: 1 1/2 pounds leeks; 1/2 cup dry white wine or chicken or fish stock; Salt and freshly ground black pepper; 1 tablespoon Dijon mustard; About 1 1/2 pounds cod, salmon, or other fish fillet, about 1 inch thick

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

1 1/2 pounds leeks
1/2 cup dry white wine or chicken or fish stock
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
About 1 1/2 pounds cod, salmon, or other fish fillet, about 1 inch thick

Instructions

Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
Bake for 10 to 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 the fish with the leeks and pan juices spooned over it.

— Recipe from Quick and Easy Recipes from the New York Times