Fish Baked With Leeks
From Quick and easy Recipes by Mark Bittman I haven't tried this yet - posting for safekeeping.
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1/2 cup chicken stock or 1/2 cup fish stock
salt and pepper
1 1/2 lbs
or 1 1/2 lbs other fish fillets, about 1-inch thick
Preheat oven to 400 degrees.
Trim about 1/2 –inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
Scatter the leeks over the bottom of an ovenproof casserole.
Mix with the wine or stock, salt, pepper, and mustard.
Top with the fish and sprinkle with salt and pepper.
Cover the casserole and put in oven.
Bake for 10 – 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 with the leeks and pan juices spooned over the fish.
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