BAKED HALIBUT WITH LEEKS AND MUSHROOMS (for four)
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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)
- 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.
- 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.
- Bake until fish is cooked through, 30 to 35 minutes. Serve with sugar snap peas with lemon butter.
adapted from marthastewart.com