Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 400°F.
- Place leeks in a sieve and rinse under cold water several times to remove dirt. Set aside.
- 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 to 15 minutes, depending on thickness.
- Carefully remove pan and transfer fish and vegetables to a large serving platter and serve warm.
Notes
Leftovers are great served cold, along with a big bowl of fresh garden greens.