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
