One-skillet tarragon-braised leeks with Alaskan halibut
6 large, (about 3 lb)
½ tsp, divided, or to taste
¼ tsp, freshly ground, divided, or to taste
6 sprig(s), leaves only, chopped (plus more for garnish)
uncooked halibut fillet(s)
1½ pound(s), skinless (four 6 oz pieces)
½ medium, sliced into 4 very thin pieecs
- Using a chef's knife, trim off dark green leek tops; trim bottoms just above roots. Spilt leeks in half lengthwise; thinly slice into half circles. Place sliced leeks in a large bowl of cold water; swish leeks around and use your fingers to separate half circles from one another where any soil might hide (as you swish, soil will fall to the bottom). Using your hands, transfer cleaned leeks from water to a second bowl; repeat as needed until no more soil remains.
- Preheat oven to 350°F.
- Heat butter in a large round ovenproof casserole dish (about 6-7 qt, or in an 11- to 12-in skillet) over medium heat. Add still damp leeks; season with 1/4 tsp salt and 1/8 tsp pepper. Cover and cook, stirring occasionally, until leeks are melted and tender, about 15 minutes; remove from heat. Add tarragon; stir to combine.
- Season fish with 1/4 tsp salt and 1/8 tsp pepper on both sides; arrange fillets on top of leeks and lightly coat fillets with cooking spray. Top each fillet with a thin slice of lemon; transfer to oven. Cook until fish is firm and cooked through, about 12-18 minutes (depends on thickness). Garnish with additional tarragon; serve immediately.
- Serving size: 1 piece fish and 1 c leek mixture