Recipes Main Courses Seafood Halibut with Tomatoes and Leeks

Halibut with Tomatoes and Leeks

Halibut with Tomatoes and Leeks is rated 5.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

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.

Ingredients:

  • 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

Directions:

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)

Rated 5 out of 5 by from Fast, simple, healthy and wonderful fish recipe My girlfriend and I have started cooking fish because it's healthy and makes us feel good. We found this recipe, and it's amazing how fast it is since it uses the broiler. The leeks and tomatoes came out perfectly, too! We substituted Alaskan cod for halibut, because we're on the West coast and halibut is expensive and often previously frozen here. It worked great!
Date published: 2013-12-18
Rated 5 out of 5 by from Leeks, tomatoes are a nice touch It's simple and delicious. I'm surprised how flavorful adding leeks and tomatoes can be. I will definitely cook this again.
Date published: 2013-01-04
Rated 5 out of 5 by from Simple and delicious I chose this recipe because I didn't want to mask the flavor of the halibut. Broiling the halibut allowed the fish to cook without drying out the middle. The leeks and tomatoes were a wonderful compliment. Just be aware that the tomatoes can pop in the oven, so you might want to poke a hole in them before broiling to keep them from making a mess in the oven. I am a Williams-Sonoma associate and I love to use recipes from our web page for dinner for my family.
Date published: 2012-03-29
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