by Brita
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6 halibut filets (about 6 oz each) Ask a question about this ingredient
3 leeks, white and pale green parts only Ask a question about this ingredient
2 bulbs fennel Ask a question about this ingredient
1/2 cup unsalted butter Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/4 cup finely chopped preserved lemon peel Ask a question about this ingredient
2 tablespoons harissa paste Ask a question about this ingredient
8 cornichons, diced Ask a question about this ingredient
1 cup chopped italian parsley Ask a question about this ingredient
4 tablespoons red wine vinegar Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
juice of one lemon Ask a question about this ingredient
Preheat oven to 300. Slice leeks lengthwise and then into 1/2 inch thick half moons. Rinse under cold water. Remove tough center from fennel bulb and slice into similar crescents. In a oven safe pan, melt 1/2 cup butter over medium heat. Add fennel and leeks and reduce heat to low. Cook about 10 minutes, turning occasionally until leeks are translucent. Sprinkle with salt and drizzle with olive oil, then cover with aluminum foil and place in oven. Let cook 1 hr stirring occasionally.
Ask a question about this stepWhile fennel and leeks are cooking prepare the sauce. Be sure to rinse the preserved lemons before you get to dicing and discard everything but the peel. Combine all sauce ingredients and set aside.
Ask a question about this stepRemove leek mixture from oven. Adjust oven to 400 degrees. The melted fennel and leeks should be pale and melted and will serve as a base for the fish. If your pan is big enough, add the fillets atop the mixture, otherwise transfer it to a larger casserole dish and add fillets. Salt and pepper the fish lightly and add a generous scoop of chutney atop each fillet reserving some sauce for later. Recover with aluminum foil loosely and place in oven. let cook for 12-17 minutes depending on the thickness of the fish.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
My parents caught some gorgeous wild halibut in Alaska this fall, and I have some beautiful filets in the freezer, and a jar of preserved lemons from the Halal market. Thanks for the dinner menu!