Halibut Confit With Leeks, Coriander, and Lemon
From Patricia C., who made it with a few modifications:
This dish is adapted from the Bon Appetit magazine web site. I made as directed with a few changes: I made only half the recipe which was four generous servings. I used tilapia instead of halibut, overlapping the pieces slightly in a smaller oval dish. I also used only 1/3 cup olive oil instead of ½ cup which would be what half the recipe called for. I served with roasted red potatoes and roasted carrots. The next day, I made a fish chowder with the leftover fish, potatoes, and carrots. By adding 3 cups packaged fish broth and 2 c milk. Both delicious!
YIELD 12 servings
- 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″ pieces
- 8 sprigs cilantro, cut into 2″ pieces, plus leaves for serving
- 1 cup olive oil
- 1 lemon, thinly sliced, seeds removed
- Kosher salt
- 1 3-pound skinless halibut fillet, halved lengthwise
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 lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 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, 30-35 minutes.
- Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
- Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.