From Moosewood Restaurant New Classics by the Moosewood Collective

Serves 4 to 6


1 1/2 lbs thick fish fillets, such as sea bass, cod, lake trout, or salmon

2 to 3 leeks, sliced and rinsed well (about 2 cups)

1 tomato, coarsely chopped

3/4 cup dry white wine

2 tbsp capers

2 tsp chopped fresh thyme (1/2 tsp dried)

Salt and ground black pepper to taste


Preheat the oven to 425’C.

Rinse the fish fillets, pat dry, and set aside.

Spread the sliced leeks on the bottom of a baking dish large enough to hold the fish in a single layer.  Scatter the tomatoes over the leeks and pour on the wine.  Arrange the fish on top and sprinkle with the capers, thyme, salt, and pepper.

Cover and bake for 20 to 30 minutes, depending on the thickness of the fish.  The fish is done when the thickest part is easily pierced with a knife.

Serve each portion on a bed of rice or orzo and spoon some of the pan juices and vegetables over each serving.