Baked White Fish W/ Blood Orange, Kumquats, Leek

Bahan-bahan

• 2.5 lbs White fish filets (halibut, code, or swordfish)

• 3T Olive oil

• 2 Leeks, medium sized, cleaned & trimmed, cut to 1/2” rings/half rings

• 12 Kumquats, thin rounds

• 1/3C Blood orange juice

• 1/2C Port wine

• 1-2 Bay leaves, crumbled

• Salt & pepper to taste

Arahan

• Salt fish on both sides, place into a large baking dish. Cover & sit side.

• Preheat the oven to 450F.

• Heat oil in a medium size pan over medium hat & add leaks and Kumquats. Stir often, until leeks are slightly soften, roughly 1 - 2 minutes.

• Stir in the blood orange juice, wine, and bay leaf. Bring to a boil. Cover & cook over medium heat until leeks & kumquats are since & soft, roughly 2 - 3 minutes.

• Pour the sauce over the fish, spread out the leek & kumquats evenly and bake roughly 15 minutes or when the fish can be flaked easily w/ a fork. Serve immediately.

Nota

• This our ABSOLUTE favorite but I only make it 1 - 2 times a year since it’s not so easy to gather fresh, in season, blood orange, kumquats, and leeks all together.

• Technically, all ocean white fish will do, but our favorite fish to pair is sea bass.