Casserole-baked halibut with leeks and carrots from Food & Wine Magazine, December 2010 (page 108)

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Notes about this recipe

  • TrishaCP on January 27, 2022

    We thought this was great. I used dried thyme and added it when the leeks were cooking. (I adore thyme and it was subtle but beautifully flavored). The only improvement would be to add white wine to the cooking liquid (wish that I had read Emily’s note before I made this dish!!).

  • Barb_N on February 02, 2018

    I chose this recipe b/c S.O. didn't want the smell of fish to linger. This is indeed easy and can be made very low fat. Unfortunately it was bland and I won't be making it again.

  • Emily Hope on April 17, 2013

    An easy and healthy fish dish for early spring--made with some gorgeous Alaskan halibut. My fillets may have been thinner than an inch, and the dish only needed about 11 minutes in the oven. I added a splash of white wine when I put in the leeks, cooked them perhaps a bit longer than specified (they were definitely more melted down than the ones in the picture), and omitted the bay (because we didn't have any where we were staying). Served with cubed, steamed potatoes tossed warm with a lemon/parsley vinaigrette. Lovely.

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