Ingredients

How to make it

  • Preheat oven to low 325 degrees.
  • Bring some water ot a rolling boil and blanch the cleaned and prepped leeks for about a minute, Drain well
  • In a 13 x 9 x 2 casserole dish, pour in the orange juice.
  • Scatter leeks evenly.
  • Brush both sides of the fish fillets with oil, fairly generously
  • a) to keep the bottom from sticking
  • b) to keep the topping in place
  • Put on top of juice and leeks.
  • Mix the herbs, salt and pepper with the orange rind
  • Put on top of each fish fillet and press in place to form a thin crust.
  • Bake about 20 to 25 minutes.
  • Transfer to a serving platter, tent with foil to keep warm.
  • Strain juices from pan into small skillet, heat and add a knob of butter and a splash of orange juice, heat and serve poured around the fish, don't risk knocking off your pretty crust.
  • Use a sprig of fresh tarragon for garnish.

Reviews & Comments 2

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  • dynie 5 years ago
    I just made this. I love it! Of course, I'm partial to citrus.... The orange and the tarragon are fantastic together. I'm adding this recipe to my "keeper" list. Thanks!
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  • organicmama 6 years ago
    Looks good, thanks hon!
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