A lovely choice for a memorable summer meal, this delightfully simple dish showcases the flavor and texture of gently steamed fish.
Cook Time: 30 minutes
1 1/2 pounds leeks, trimmed, washed and chopped
1/2 cup dry white wine, or chicken or fish stock
Salt and freshly ground black pepper
1 tablespoon Dijon mustard (optional)
About 1 1/2 pounds cod, salmon or other fish fillet, about 1 inch thick
Preheat oven to 400 degrees. Scatter leeks over the bottom of an ovenproof casserole. Mix with wine or stock, salt, pepper and mustard. Top with fish, and sprinkle with salt and pepper. Cover casserole.
Bake 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into thickest part of fish. Uncover, and serve the fish with leeks and pan juices spooned over.