French · Dinner
Baked Halibut with Leeks
A single halibut fillet baked over softened leeks in a shallow gratin dish, finished with white wine, cream and a scatter of Gruyere. The fish stays moist while the leeks turn silky and slightly sweet, with a light golden crust forming on top under the broiler.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
29.9gFat
10.8gCarbs
4.9gSugar
1.7gFiber
765mgSodium
168mgChol
16.8gSat Fat
980mgPotassium
310mgCalcium
2.4mgIron
2.1mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
gluten-free
Instructions
1
Prep
Preheat oven to 400°F, pat halibut fillet dry, thinly slice leek into half-moons, and rinse well to remove grit.
2
Sweat
Melt butter in an ovenproof skillet over medium-low heat and sweat leek for 6 to 8 minutes until soft and translucent.
3
Deglaze
Pour white wine into skillet, simmer for 2 minutes over medium heat until liquid reduces by half and alcohol smell dissipates.
4
Bake
Stir cream, thyme, salt, and pepper into leeks, nestle halibut on top, drizzle with olive oil and lemon juice, transfer to oven, and bake at 400°F for 12 to 15 minutes until fish turns opaque and flakes easily.
5
Finish
Scatter grated Gruyere over fish and leeks, broil on high for 2 to 3 minutes until cheese turns golden and bubbles.
6
Rest
Let rest in skillet for 5 minutes so sauce settles and fish stays intact.
7
Plate
Spoon leeks and sauce onto plate, set halibut fillet on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g halibut fillet
- 22 medium leek, white and light green parts
- 2 tbsp2 tbsp butter
- 1/2 cup120ml dry white wine
- 1/2 cup120ml heavy cream
- 2 oz56g Gruyere cheese
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
