We’ve been eating a lot of leeks lately (looking at you vichyssoise) so this was a good excuse to toss some in my market bag and to grab some beautiful cod from the fishmonger before he takes off for August. Serves 4:
Roasted Fish and Leeks Vinaigrette
- 2 medium leeks, white and light green parts only, thinly sliced (4 to 5 cups)
- 2 tablespoons capers, drained
- 6 tablespoons olive oil, divided, plus more for drizzling
- Salt and pepper
- 4 (6-ounce) skinless, flaky white fish fillets, such as cod or halibut
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh parsley
- 1 teaspoon whole-grain mustard
Heat the oven to 400°F/200°C
Thinly slice the leeks (to end up with about 4-5 cups) and in a large bowl of cold water, or a salad spinner, wash them well. Drain, and pat dry with a clean kitchen or paper towel.
Place the leeks, capers, 3 tablespoons olive oil and ¼ teaspoon salt on a sheet pan. Toss well and roast for 15 minutes, tossing halfway through, until the leeks are tender and beginning to crisp at the edges.
Meanwhile, pat the fish fillets dry, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper and drizzle with olive oil. Move some of the leeks to make room for the fish, then place the fillets on the pan, setting them evenly apart. Roast for 10 to 12 minutes (or longer for very thick fillets), until the fish is cooked through and flakes easily with a fork.
While the fish roasts, make the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons olive oil with the shallot, vinegar, parsley, mustard, ¼ teaspoon salt and a few grinds of black pepper.
Transfer the fish and leeks to a serving plate, then spoon the vinaigrette over the top of both, serve and enjoy!
My verdict:
An easy and elegant dinner that tasted great! Slicing and cleaning the leeks is the hardest part, so you know it’s good for weeknight dinners. I might add a few more capers next time, or be really daring and chop up some anchovies and toss them in.
We had a couple of beautiful pieces of cod, but this would work with any white fish and/or salmon. It’s pretty versatile. You could roast the leeks, sear some scallops and use them. Lots of choices–all good.
