Roasted Fish and Leeks with Mustard Vinaigrette Recipe

Introduction

This roasted fish and leeks vinaigrette is a light yet flavorful dish perfect for a weeknight dinner or a special occasion. Tender leeks and flaky white fish are roasted to perfection and finished with a tangy, fresh vinaigrette that brightens every bite.

Ingredients

• 2 medium leeks, white and light green parts only, thinly sliced (4 to 5 cups)
• 2 tablespoons capers, drained
• 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 4 (6-ounce) skinless, flaky white fish fillets, such as cod or halibut
• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1 tablespoon minced fresh parsley
• 1 teaspoon whole-grain mustard

Instructions

1. Step 1: Heat the oven to 400 degrees Fahrenheit.
2. Step 2: Place the sliced leeks in a large bowl of cold water and swish them around to release any dirt. Lift the leeks from the water, transfer to a colander to drain, then pat dry with a clean kitchen or paper towel.
3. Step 3: Place the leeks on a sheet pan along with the capers, 3 tablespoons olive oil, and 1/4 teaspoon salt. Toss well and roast for 15 minutes, tossing halfway through, until the leeks are tender and beginning to crisp at the edges.
4. Step 4: Meanwhile, pat the fish fillets dry, drizzle with olive oil, and season with ½ teaspoon salt and ¼ teaspoon black pepper. Move some of the leeks to make room for the fish, then place the fillets on the pan, setting them evenly apart. Roast for 10 to 12 minutes (or longer for very thick fillets), until the fish is cooked through and flakes easily with a fork.
5. Step 5: While the fish roasts, make the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons olive oil with the shallot, vinegar, parsley, mustard, ¼ teaspoon salt, and a few grinds of black pepper.
6. Step 6: Transfer the fish and leeks to a serving plate, then spoon the vinaigrette over the top of both and serve hot or warm.

Tips & Variations

• Use firm white fish like cod, halibut, or haddock for the best texture and flavor.
• If you prefer a milder onion flavor, soak the shallot in the vinegar for 5 minutes before whisking into the vinaigrette.
• Try adding a squeeze of fresh lemon juice to the vinaigrette for extra brightness.
• For a gluten-free version, ensure your mustard contains no added gluten or use Dijon mustard labeled gluten-free.

Storage

Store leftover roasted fish and leeks in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave to avoid drying out the fish. Add fresh vinaigrette after reheating to maintain its brightness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets, but be sure to thaw them completely and pat dry before roasting to ensure even cooking and a good texture.

Can I prepare the vinaigrette ahead of time?

Absolutely. The vinaigrette can be made a few hours ahead and stored in the refrigerator. Whisk it again before serving to recombine the ingredients.

Roasted Fish and Leeks with Mustard Vinaigrette Recipe

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★★★★★

4.8 from 98 reviews

• Author: Aiden
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A flavorful and healthy recipe featuring tender roasted white fish fillets served with caramelized leeks and a bright, tangy vinaigrette made from shallots, red wine vinegar, and fresh herbs. An elegant yet simple dish perfect for a light dinner.

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Ingredients

Scale 1x2x3x

Leeks and Vegetables

• 2 medium leeks, white and light green parts only, thinly sliced (4 to 5 cups)
• 2 tablespoons capers, drained
• Salt, to taste (kosher salt recommended)
• Freshly ground black pepper, to taste

Fish

• 4 (6-ounce) skinless, flaky white fish fillets, such as cod or halibut
• Extra-virgin olive oil, divided (6 tablespoons plus more for drizzling)

Vinaigrette

• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1 tablespoon minced fresh parsley
• 1 teaspoon whole-grain mustard
• Salt, 1/4 teaspoon
• Freshly ground black pepper, a few grinds

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Instructions

1. Prepare and clean leeks: Heat the oven to 400 degrees Fahrenheit. Place the sliced leeks in a large bowl of cold water and swish them around to release any dirt. Lift the leeks from the water, transfer to a colander to drain, then pat dry thoroughly with a clean kitchen or paper towel.
2. Roast leeks and capers: Spread the cleaned leeks on a sheet pan with the drained capers, 3 tablespoons of olive oil, and 1/4 teaspoon kosher salt. Toss well to coat evenly. Roast for 15 minutes, tossing halfway through, until the leeks are tender and edges begin to crisp.
3. Prepare fish fillets: While leeks roast, pat the fish fillets dry with paper towels. Drizzle them with olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
4. Roast fish with leeks: Move some of the roasted leeks to make space on the sheet pan and arrange the fish fillets evenly apart. Return the pan to the oven and roast for 10 to 12 minutes, or longer if fillets are thick, until the fish is cooked through and flakes easily with a fork.
5. Make the vinaigrette: While fish roasts, whisk together the remaining 3 tablespoons olive oil, minced shallot, red wine vinegar, fresh parsley, whole-grain mustard, 1/4 teaspoon salt, and a few grinds of black pepper in a small bowl until combined and smooth.
6. Serve: Transfer the roasted fish and leeks to a serving plate. Spoon the vinaigrette generously over the top. Serve hot or warm for best flavor.

Notes

• Use the white and light green parts of leeks only for best texture and taste.
• Skinless white fish fillets such as cod or halibut work best due to their flaky texture.
• Ensure leeks are thoroughly cleaned to remove grit.
• Adjust seasoning in the vinaigrette to your taste preference.
• Serve immediately for warm dishes or let it cool slightly to room temperature.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Roasted fish, leeks, vinaigrette, cod recipe, halibut recipe, healthy fish dish, white fish, lemon vinaigrette, easy dinner, seafood