MUSHROOM BAKED HALIBUT

BAKED HALIBUT WITH LEEKS AND MUSHROOMS (for four)

 OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

3 tablespoons olive oil

2 tablespoons unsalted butter

2 large leeks, white and light-green parts only, cut into thin matchsticks, well washed and dried (about 5 cups)

2 shallots, thinly sliced into rings (½ cup)

4 medium garlic cloves, thinly sliced

coarse salt and freshly ground pepper

2 pounds halibut fillet

2 pounds mixed mushrooms, such as oyster mushrooms (halved if large), crimini or baby bella mushrooms (cut into quarters or eighths if large) or shiitakes (sliced)


  1. Preheat oven to 450*. Heat 2 tablespoons oil and the butter in a large skillet over medium heat.  Add leeks, shallots, garlic and 1/8 teaspoon each salt and pepper.  Cook, stirring, until leeks and shallots are translucent, about 3 minutes.  Spread in a 9 by 13 inch baking dish and top with fish; season with salt and pepper and set aside.
  1. Heat 1 tablespoon oil in same skillet over medium heat. Add the mushrooms and ½ teaspoon salt.  Raise the heat to medium-high and cook, stirring, until tender, 3 to 5 minutes.  Scatter mushrooms over fish.
  1. Bake until fish is cooked through, 30 to 35 minutes. Serve with sugar snap peas with lemon butter.

 

 

adapted from marthastewart.com

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