Adapted from Discover Endive, California Vegetable Specialties
A very healthy and delicious dish – baked fish topped with a mixture of leeks, endive and fresh tarragon.
2 tablespoons unsalted butter or parve margarine
2 tablespoons extra virgin olive oil, plus more for drizzling
6 cups thinly sliced leeks
Salt and freshly ground black pepper
6 California endives, halved lengthwise and cored
2 teaspoons chopped fresh tarragon
6 white fish fillets, 5 to 6 ounces each
2 tablespoons chopped parsley
Preheat oven to 425 F. In ovenproof skillet or Dutch oven wide enough to hold the white fish in one layer, warm butter and olive oil over moderate heat.
Add leeks and season with salt and pepper. Stir well, then cover, reduce to moderately low and cook, stirring occasionally, until leeks have softened, 10 to 15 minutes. Do not let them brown.
Cut endive halves crosswise into 1/4-inch-wide pieces. Stir endive and tarragon into skillet, season with more salt and pepper, cover and continue cooking until endive has softened slightly, 3 to 4 minutes. Season fish fillets on both sides with salt and pepper.
Arrange them on the bed of vegetables and transfer skillet to the oven, uncovered. Bake until fish just flakes, 10 to 12 minutes. Divide vegetables and fish among 6 dinner plates. Top fish with a generous drizzle of olive oil and garnish with parsley. Serve hot.
Yield: Serves 6.
Recipes: Fish, Vegetables, Parve or Dairy, Kosher