Fillet of Fish With Leek Sauce
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4skinless, boneless fillets of scrod, about 1¼ pounds (see note)
- Salt to taste if desired
- Freshly ground pepper to taste
- 3leeks, about 1½ pounds
- 9tablespoons butter
- 4tablespoons finely chopped shallots
- ¼cup dry white wine
- 1cup fish broth or bottled clam juice
- ¼cup finely chopped chives or parsley
- 4teaspoons freshly squeezed lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
505 calories; 28 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 47 grams protein; 1218 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sprinkle fish on all sides with salt and pepper.
- Step 2
Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
- Step 3
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 3½ cups.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Tip
- Any thin skinless fillets of white-fleshed fish, including grey or lemon sole, may be substituted for scrod.
Private Notes
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Cooking Notes
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Sharon
Followed recipe with grey sole, though used yellow onion since I didn’t have any leeks and it was delicious. Will make again.
Denver Krista
Added a few cherry tomatoes halved and a chopped plum tomato to the top, and steamed a minute with cover on. Looked and tasted terrific!
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