Fish Baked with Leeks
Elevate your weeknight dinner with this elegant yet simple recipe for Fish Baked with Leeks. Featuring tender, flaky fish fillets nestled on a bed of buttery, caramelized leeks, this dish captures a harmonious blend of fresh flavors. A hint of garlic, zesty lemon, and aromatic thyme complement the naturally sweet leeks, while an optional splash of white wine or cream adds richness. Perfect for cod, halibut, or haddock, this oven-baked dish is both healthy and comforting, with minimal prep and a quick 25-minute cook time. Serve it with crusty bread or a crisp green salad for a light, satisfying meal that’s as impressive as it is effortless.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Fish fillets (cod, halibut, or haddock)
- 3 medium (white and light green parts only) Leeks
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 1 teaspoon (or 4-5 fresh sprigs) Fresh thyme
- 1 whole Lemon (zested and juiced)
- 0.25 cup White wine (optional)
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons Heavy cream (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking.
Clean the leeks thoroughly, ensuring all dirt and grit are removed. Slice them thinly into rounds.
In a large skillet, melt butter over medium heat. Add the olive oil and minced garlic, and sauté for 1 minute until fragrant.
Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until they soften and just begin to caramelize.
Stir in the white wine (if using), lemon zest, and fresh thyme. Allow to cook for another 2 minutes, then remove from heat. If you prefer a creamier dish, stir in the heavy cream at this stage.
Spread the sautéed leeks evenly across the bottom of the prepared baking dish to create a bed for the fish.
Pat the fish fillets dry with paper towels, then season both sides with salt and pepper. Arrange the fillets on top of the leeks in the baking dish, ensuring they do not overlap.
Drizzle the lemon juice over the fish, and optionally, drizzle a small amount of olive oil for added moisture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-22 minutes, or until the fish flakes easily with a fork.
Remove the foil in the last 2-3 minutes of baking for a slightly crisped top, if desired.
Serve the fish fillets hot, garnished with additional fresh thyme or lemon wedges, alongside the buttery leeks.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
