Halibut Confit with Leeks, Coriander, & Lemon

By á-4084

Halibut Confit with Leeks, Coriander, and Lemon is the oven-roasted, one-pan meal your dinner dreams are made of. Filled with the fragrant flavors of coriander seeds, fresh leeks, zesty cilantro, and fragrant lemons, this recipe is best served with a lightly dressed salad, roasted vegetables, or rice pilaf. Serve this recipe at your next dinner party to really impress your dinner guests.

Ingredients

• 1 tablespoon coriander seeds, plus more very coarsely chopped for serving
• 4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2-inch pieces
• 8 sprigs cilantro, cut into 2-inch pieces, plus leaves for serving
• 1 cup olive oil
• 1 lemon, thinly sliced, seeds removed
• Kosher salt to taste
• 1 (3-pound) skinless halibut fillet, halved lengthwise

Details

Servings 6
Preparation time 20mins
Cooking time 75mins
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. Alternatively, you can coarsely chop with a knife.

Toss leeks, cilantro sprigs, oil, half of the lemon slices, and 2 teaspoons of ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally until leeks are tender and starting to brown, about 15 to 20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.

Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, about 30 to 35 minutes.

Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.