Roasted Fish and Leeks Vinaigrette  

Preparation

1. Step 1

   Heat the oven to 400 degrees.

2. Step 2

   Place the sliced leeks in a large bowl of cold water and swish them around to release any dirt. Lift the leeks from the water, transfer to a colander to drain, then pat dry with a clean kitchen or paper towel.

3. Step 3

   Place the leeks on a sheet pan, along with the capers, 3 tablespoons olive oil and ¼ teaspoon salt. Toss well and roast for 15 minutes, tossing halfway through, until the leeks are tender and beginning to crisp at the edges.

4. Step 4

   Meanwhile, pat the fish fillets dry, drizzle with olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Move some of the leeks to make room for the fish, then place the fillets on the pan, setting them evenly apart. Roast for 10 to 12 minutes (or longer for very thick fillets), until the fish is cooked through and flakes easily with a fork.

5. Step 5

   While the fish roasts, make the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons olive oil with the shallot, vinegar, parsley, mustard, ¼ teaspoon salt and a few grinds of black pepper.

6. Step 6

   Transfer the fish and leeks to a serving plate, then spoon the vinaigrette over the top of both and serve hot or warm.