Make winter wonderful with this nourishing meal using seasonal
ingredients and a focus on simplicity, Roasted Sablefish and Leeks. | |
| Photo by [top] tribunact.com and [bottom] beetnikfoods.com |
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| Raw Sablefish seasoned with salt, pepper and lemon |
Ingredients: Serves 3
3 Fresh Leeks – 6 inch long white to medium green portions,
halved lengthwise, and thoroughly washed
1 lb of sablefish fillet – thawed and cut into three 5 oz.
portions
3 Tbsp Olive Oil – not extra virgin
1 Lemon – juiced
Salt and Pepper to taste – white pepper preferred
1 Tbsp of flour
Preheat oven to 400°F. On a shallow baking sheet or oven safe pan,
skin side down, season sablefish with lemon juice and salt and pepper, then set
aside. Meanwhile, place leeks open side up
on a large baking sheet and avoid over crowding; the leeks may touch one
another but they will cook best if they aren’t overlapping. Drizzle the leeks with oil, salt and pepper, and
then sprinkle evenly with flour. Place
the leeks into the oven first on the top rack located at least one notch below
the highest notch and set timer for 30 minutes.
After the 30 minutes, move the leeks to the middle rack of the oven, place
the baking sheet with sablefish into the oven on the top rack and set the timer
for 15* minutes. Both the leeks and the
sablefish will be done at the same time.
*Ideal cooking time for sablefish
at 400°F is 10 minutes per inch of thickness; adjust cook time accordingly.
Serving Suggestion:
Roasted Sablefish and Leeks pairs well with a colorful
and nutritious winter side such as purple cabbage slaw. My favorite slaws are all prepared the day
before serving as suggested in this easy recipe for purple cabbage salad http://www.food.com/recipe/northwoods-inn-purple-cabbage-salad-271920
Alternate sides include garlic mashed unpeeled new red
potatoes, picked beet salad, and black quinoa and brown rice pilaf.
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| Photo by pbs.org |
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| Photo from the Kitchen of Amanda Bossard |
Variations:
Roasted Halibut and Leeks pairs well too. Otolith recommends roasting purple potatoes if cooking halibut and leeks. Tossing the potatoes with oil and garlic before roasting will add beneficial fats to the meal and balance the leanness of the halibut. If you want the potatoes and halibut to cook together in the same 400°F oven for 30 minutes, then keep the halibut fillet frozen and slice the potatoes about 3/8 inch thick. Poor the oil with garlic from the tossed potatoes over the frozen halibut and place both on a baking sheet together. Cook them for 30 minutes turning potatoes once halfway through. This dinner takes one hour to cook and only 15 minutes to prepare. To assure best results, always use a timer when baking fish and vegetables.
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| Photograph by amanda@otolithonline.com |
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