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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
