Halibut with Tomatoes and Leeks
When fresh basil is in season, use it to garnish the halibut. To cut the basil leaves into strips, stack the leaves on top of one another and roll them tightly lengthwise. Use a large chef’s knife or kitchen shears to cut the leaves into thin strips.
- 3 lb. leeks, white and light green portions, halved, rinsed and thinly sliced
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 cups cherry tomatoes
- 4 halibut fillets, each about 6 oz.
Roast the leeks
Preheat an oven to 450ºF.
In a large roasting pan, toss the leeks with 2 Tbs. of the olive oil, and season with salt and pepper. Spread the leeks in a single layer. Roast until just tender, about 10 minutes. Remove the pan from the oven and add the tomatoes. Preheat the broiler.
Cook the halibut
Season the halibut with salt and pepper. Lay the fillets over the leeks and tomatoes, and drizzle with the remaining 1 Tbs. olive oil. Broil just until the fillets are barely opaque throughout, about 8 minutes. Divide the fillets among individual plates, top with the leeks and tomatoes and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).