RECIPE: Baked Halibut with Leeks and Tomatoes



This simple, yet satisfying dinner is perfect for mid-summer; it highlights sweet cherry tomatoes, flavorful leeks, and the freshest white fish you can find. Add some fresh herbs, and that’s it. It’s fresh, light, and just as easy for weeknights as it is for entertaining. The recipe is from Karen Covey, author of The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.


1 medium leek, white and light green parts, trimmed and chopped

1 tablespoon unsalted butter

1/4 cup extra-virgin olive oil, divided

2 cups cherry tomatoes, larger ones cut in half

Kosher salt, to taste

Freshly ground black pepper

1 tablespoon minced fresh thyme

2 tablespoons minced fresh Italian flat-leaf parsley

4 4-ounce pieces fresh halibut (or similar), center cut and skin removed


1. Preheat oven to 400°F. 

2. Place leeks in a sieve and rinse under cold water several times to remove dirt. Set aside.

3. In a large oven-safe sauté pan, heat butter and 2 tablespoons olive oil over medium heat. Add leeks and tomatoes and sauté for about 2 minutes. Season with salt and pepper. Add thyme and parsley and cook for another 1 minute. Add another 1 tablespoon of oil to pan and nestle fish fillets in pan, around leeks and tomatoes. Drizzle remaining 1 tablespoon olive oil over top of fish, and season each with salt and pepper. Give pan a shake to make sure fish isn’t sticking to bottom. Transfer pan to oven and cook until fish is cooked through, about 10-15 minutes, depending on thickness.

4. Carefully remove pan and transfer fish and vegetables to a large serving platter and serve warm.

Cook’s note: Leftovers are great served cold, along with a big bowl of fresh garden greens.

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