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Ingredients
- 1 1/2 pounds leeks
- 1/2 cup dry white wine or chicken or fish stock
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- About 1 1/2 pounds cod, salmon, or other fish fillet, about 1 inch thick
Method
- Preheat the oven to 400F.
- Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
- Scatter the washed leeks over the bottom of an ovenproof casserole.
- Mix with the wine or stock, salt, pepper, and mustard.
- Top with the fish; sprinkle the fish with salt and pepper.
- Cover the casserole and put it in the oven.
- Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
- Uncover and serve the fish with the leeks and pan juices spooned over it.
