 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I got this recipe from our local paper. Can't get any simpler than this!!! You need a tightly covered baking dish to make this work. Serve with new potatoes and salad. Ingredients:
1 1/2 lbs leeks |
1/2 cup dry white wine or 1/2 cup chicken stock or 1/2 cup fish stock |
salt and pepper |
1 tablespoon dijon mustard |
1 1/2 lbs cod or 1 1/2 lbs salmon or 1 1/2 lbs other white fish, about 1-inch thick |
Directions:
1. Preheat oven to 400.
2. Trim roots from leeks and discard tough green leaves. Cut the leek in half and clean gently between the leaves to get the dirt out. Dry leeks; cut and chop coarsely.
3. Scatter the leeks over the bottom of an ovenproof casserole with a tight fitting lid. Stir in the wine, salt, pepper and mustard.
4. Place fish on top and sprinkle with salt and pepper.
5. Cover and bake for 10 - 15 minutes or until sharp knife meets no resistance with inserted in the thickest part of fish.
6. Serve fish with leeks and pan juices on top.
|
|