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Ingredients
Baked Halibut with Leek
- Ingredients
- 2 Leeks (500 grams)
- 150 milliliters Vegetable broth
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 750 grams Halibut fillet
- 1 ball Mozzarella (125 grams)
- 60 grams sun-dried Tomatoes (packed in oil)
- 2 Tbsps Caper (40 grams)
- 3 stalks Lemon balm (or basil)
Cut leeks in half lengthwise, then wash well, dry, trim and cut into 6-8 cm (approximately 3-inch) long pieces. Place leeks in a casserole dish and pour about half of broth over top. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven at 225°C (approximately 450°F) for about 5 minutes.
Meanwhile, rinse halibut under cold water, pat dry and divide into 4 equal pieces.
Cut mozzarella into slices. Drain tomatoes, taking care to reserve 2 tablespoons oil. Coarsely chop tomatoes and capers. Rinse basil, shake dry, reserve a handful of small leaves for garnish and chop the rest.
Mix tomatoes, capers and chopped basil in a bowl with reserved tomato oil.
Remove leeks from the oven and stir. Place fish fillets on leeks. Cover with broth and season with salt and pepper.
Top fish with mozzarella and tomato mixture. Bake for 10 minutes, until fish is cooked through and cheese is melted. Sprinkle with reesrved basil leaves and serve immediately.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |