Halibut with Tomatoes and Leeks
Smothering fish fillets in summer’s tomatoes and leeks creates an easy seasonal meal in one pan. If you like, cut fresh basil into thin slivers and use it to garnish the halibut.
- 3 lb. (1.5 kg) leeks, white and pale green parts, halved lengthwise and thinly sliced
- 3 Tbs. olive oil
- Salt and freshly ground pepper
- 2 cups (12 oz./375 g) cherry tomatoes, halved
- 4 halibut fillets, about 6 oz. (185 g) each
Preheat an oven to 450°F (230°C).
In a large roasting pan, toss the leeks with 2 Tbs. of the oil and season with salt and pepper. Spread in a single layer and roast until just tender, about 10 minutes. Remove the pan from the oven and add the tomatoes. Preheat the broiler.
Season the halibut with salt and pepper and arrange the fillets on top of the leeks and tomatoes. Drizzle with the remaining 1 Tbs. olive oil. Broil just until the fillets are barely opaque throughout, about 8 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)