Those leeks were sooooo good....!!
Every time I cook with leeks I wonder why I don't use it more. It is so flavorful, so delicious... I just wish it was a little less expensive though.
This recipe is ultra simple to put together and results in a very delicate and tasty dish. I got it from the book "Everyday Food: Great Food Fast", which I borrowed from the library and am seriously considering getting a copy for me, the recipes are easy to make and each of them comes with a nice picture, and I loooove cookbook with pictures!
This recipe turned out just as the picture, the only difference being I used Halibut instead of Cod (as the recipe asked for), as I just cannot stand cod in any form (fresh, salted, cured, etc).
The fish was moist and yummy, but the leeks were the very best part!! So good, next time I think will make just roasted leeks with tomatoes!! :o)
This dish was pretty to look at and had a "clean" taste, plus the leeks and tomatoes made a great combination with the white fish.
Feel free to sub your favorite fish in this recipe, I bet that for those who like it the cod would be good too.
Halibut with Leeks and Tomatoes
(Adapted from Everyday Food: Great Food Fast - From The Kitchens of Martha Stewart Living)
2 leeks, thinly sliced, rinsed and patted dry
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
3 sprigs fresh thyme, or 1 teaspoon dried
Salt and pepper
2 1/2 cups cherry tomatoes
4 halibut fillets
Preheat oven to 375F. In a baking dish mix together the leeks, lemon zest and juice, oil, thyme and salt and pepper to taste. Cover with foil and bake for about 8 to 10 minutes.
Remove dish from oven, add tomatoes and toss to combine. Season fish fillets with salt and pepper and place them on top of the vegetables. Cover the dish and bake for 15 to 20 minutes more.