Roasted Fish with Leeks and Vinaigrette Recipe
Introduction
This roasted fish and leeks vinaigrette dish is a light yet flavorful meal that combines tender white fish with sweet, caramelized leeks. The tangy vinaigrette adds a fresh, vibrant finish, making it perfect for a simple weeknight dinner or a special occasion.
Ingredients
- 2 medium leeks, white and light green parts only, thinly sliced (4 to 5 cups)
- 2 tablespoons capers, drained
- 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black 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
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Place the sliced leeks in a large bowl of cold water and swish them around to remove any dirt. Lift the leeks out, transfer to a colander to drain, then pat dry with a clean kitchen or paper towel.
- Step 3: On a sheet pan, combine the leeks, capers, 3 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss well and roast for 15 minutes, tossing halfway through, until the leeks are tender and beginning to crisp at the edges.
- Step 4: Meanwhile, pat the fish fillets dry. Drizzle with olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Make space on the sheet pan, place the fillets evenly apart among the leeks, and roast for 10 to 12 minutes (longer if the fillets are thick) until the fish is cooked through and flakes easily.
- Step 5: While the fish roasts, whisk together the remaining 3 tablespoons of olive oil, minced shallot, red wine vinegar, fresh parsley, whole-grain mustard, ¼ teaspoon salt, and a few grinds of black pepper in a small bowl to make the vinaigrette.
- Step 6: Transfer the roasted fish and leeks to a serving plate. Spoon the vinaigrette over the top and serve hot or warm.
Tips & Variations
- Use any firm, flaky white fish like sea bass or snapper if cod or halibut isn’t available.
- For a sharper flavor, add a squeeze of fresh lemon juice to the vinaigrette before serving.
- Serve with crusty bread or a side of roasted potatoes to make it a more filling meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the fish. The vinaigrette can be stored separately and added fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
You can prepare the vinaigrette and slice the leeks ahead, but it’s best to roast the fish and leeks just before serving to maintain texture and flavor.
What can I use instead of capers?
If you don’t have capers, chopped green olives make a good substitute, adding a similarly briny and tangy note to the dish.
Print
Roasted Fish with Leeks and Vinaigrette Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A simple yet elegant dish featuring tender roasted white fish fillets paired with caramelized leeks and a tangy mustard vinaigrette, perfect for a light dinner or special occasion.
Ingredients
Scale
Leeks and Roasting
- 2 medium leeks, white and light green parts only, thinly sliced (4 to 5 cups)
- 2 tablespoons capers, drained
- 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
Fish
- 4 (6-ounce) skinless, flaky white fish fillets, such as cod or halibut
Vinaigrette
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh parsley
- 1 teaspoon whole-grain mustard
Instructions
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the leeks and fish.
- Clean Leeks: Place the sliced leeks in a large bowl of cold water and swish them around to remove any dirt or grit. Lift them out, transfer to a colander to drain thoroughly, then pat dry with a clean kitchen or paper towel.
- Roast Leeks: Spread the leeks on a sheet pan along with the capers, 3 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss to coat evenly and roast for 15 minutes, tossing halfway through the cooking time, until the leeks are tender and just starting to crisp at the edges.
- Prepare Fish: While the leeks roast, pat the fish fillets dry. Drizzle with olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Make space on the baking sheet among the leeks and place the fillets evenly apart. Return the sheet to the oven and roast for 10 to 12 minutes, or longer if fillets are thick, until the fish flakes easily with a fork and is cooked through.
- Make Vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil with the minced shallot, red wine vinegar, minced parsley, whole-grain mustard, ¼ teaspoon salt, and a few grinds of black pepper until emulsified.
- Serve: Transfer the roasted fish and leeks to a serving plate, spoon the vinaigrette generously over the top, and serve immediately while hot or warm.
Notes
- Leeks can retain grit, so thorough washing is essential.
- Use thick fillets for a heartier portion, adjusting cooking time accordingly.
- Fresh parsley adds brightness; substitute with fresh dill or chives for a different flavor profile.
- This recipe works well with cod, halibut, or other mild, flaky white fish.
- Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roasted fish, leeks, vinaigrette, healthy dinner, cod recipe, halibut recipe, easy roasting, white fish
