Alan’s Fish in Creamed Dill Sauce

 

Ingredients

6 four-ounce pieces of firm white fish (Cod/Halibut/Haddock/Snapper)

2 small leeks (last 5 inches of white and green) sliced thin

1 shallot sliced thin

4 cloves garlic smashed

1 heaping cup fresh dill chopped fine

2 cups heavy cream

1 cup half & half

1 stick unsalted butter

2 lemons

kosher salt

fresh white pepper

splash of olive oil

fresh chives for garnish

Directions

 

Turn on oven to pre-heat to 350*

Set fish on parchment paper and season both sides with salt and white pepper.  Set aside and allow to get to room temperature.

Place a splash of olive oil and a stick of butter in a large oven safe sauté pan over medium heat.

When butter begins to bubble, add the leeks and shallot.  Cook until soft and become a golden color. 

Add the garlic and heat through allowing them to bloom.

Add the heavy cream and half & half and stir to blend with the leeks and shallot sauté.  Add the fresh dill and heat until sauce is infused with its flavor. 

Zest one lemon into the pan and fold in then add the juice of that lemon to the pan.

Place the six pieces of fish in the cream sauce making sure each is covered.

Cut the other Lemon into 6 slices and place a slice on each piece of fish (removing all seeds).

Put the pan in the oven for 30 minutes.

Garnish with the fresh chives at serving.