Active Time
25 MIN
Total Time
40 MIN
Serves : 4
© David Malosh

How to Make It

Step 1    

Preheat the oven to 375°. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add 1/2 cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes. Add the leeks and another 1/2 cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet.

Step 2    

Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid.

Step 3    

Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.


One serving 457 cal, 26 gm carb, 22 gm fat, 2.3 gm sat fat, 42 gm protein, 4 gm fiber.

Suggested Pairing

Minerally, savory white Burgundy.

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Aggregate Rating value: 5

Review Count: 1158

Worst Rating: 0

Best Rating: 5

Author Name: @PurpleLeaf

Review Body: Divine! I've made this a number of times already! This is one of those recipes I will make for the rest of my life. The first time I made it, I didn't have fresh thyme or leeks, but I had savory and shallots - might have even been luckier with those substitutions. I made it a second time with more veggies, added a fennel bulb. Third time, more veggies still, added bok choy. You really cannot go wrong, use what you have.

Review Rating: 5

Date Published: 2017-07-30