Fish Baked with Leeks

This is a dish that is almost too simple to believe, one that combines wonderful textures and flavors with a minimum of ingredients, no added fat, and almost no preparation or cooking time. Like the best simple dishes, everything counts here: the fish, the leeks—which remain crisp and assertive thanks to the quick cooking time—and even the wine or stock. The Dijon mustard provides a bit of a kick. You need a tightly covered container to preserve all the liquid and flavors inherent in this dish, but that can be as simple as a pot with a good-fitting lid or a heatproof glass casserole—anything that prevents moisture from escaping.

Makes: 4 servings
Time: 30 minutes


  • 1 1/2 pounds leeks

  • 1/2 cup dry white wine or chicken or fish stock

  • Salt and freshly ground black pepper

  • 1 tablespoon Dijon mustard

  • About 1 1/2 pounds cod, salmon, or other fish fillet, about 1 inch thick


1. Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.

2. Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.

3. Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.

Recipe from Quick and Easy Recipes from the New York Times