Fish Oleekie Recipes

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FISH WITH CREAMY LEEKS



Fish with Creamy Leeks image

Provided by Maggie Ruggiero

Categories     Fish     Christmas     Low Carb     Quick & Easy     Low Cal     Low Sodium     Leek     Fall     Winter     Healthy     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill

Steps:

  • Whisk together sour cream and flour.
  • Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
  • Stir in sour-cream mixture and remaining 1/3 cup water.
  • Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

COD WITH LEEKS AND TOMATOES



Cod With Leeks and Tomatoes image

Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 8

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
  • Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
  • Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g

FISH BAKED WITH LEEKS



Fish Baked with Leeks image

Categories     Fish     Bake     Leek

Yield makes 4 servings

Number Of Ingredients 5

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

Steps:

  • Preheat the oven to 400°F. 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.

FILLET OF FISH WITH LEEK SAUCE



Fillet of Fish With Leek Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
Salt to taste if desired
Freshly ground pepper to taste
3 leeks, about 1 1/2 pounds
9 tablespoons butter
4 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup fish broth or bottled clam juice
1/4 cup finely chopped chives or parsley
4 teaspoons freshly squeezed lemon juice

Steps:

  • Sprinkle fish on all sides with salt and pepper.
  • Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
  • Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
  • Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
  • Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
  • Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE



Roasted Fish With Leeks and Olive Salsa Verde image

Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.

Provided by Melissa Clark

Categories     easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 thick fillets white fish, such as cod or halibut (about 1 1/2 pounds total)
Salt and freshly ground black pepper
3 medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
Extra-virgin olive oil
1 lemon
1/2 cup coarsely chopped pitted Castelvetrano olives
1/2 cup chopped cilantro leaves and tender stems
1 garlic clove, finely grated, minced or pushed through a garlic press
Large pinch of red-pepper flakes, or to taste
Fine sea or table salt
1/3 cup extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
  • Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
  • Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
  • Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
  • While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
  • Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
  • Place fish on plates and surround with leeks. Top with olive salsa verde.

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