Braised Halibut with Leeks

Prep Time 5 minutes
Cook Time 55 minutes


  • 3 leeks
  • 3 tbsp butter or ghee
  • 4 garlic cloves
  • 3/4 cup white wine
  • 1.5 tbsp chopped fresh thyme
  • 1 lb halibut cut into two portions
  • 1/4 cup heavy cream or coconut milk
  • 1/2 lemon


  • Preheat oven to 350°F.
  • Cut off and discard the bottom root parts and green hard parts of leek. Slice remaining parts of leeks in half lengthwise, then widthwise into 1/4 inch slices. Place in a colander and rinse thoroughly
  • In dutch oven, melt butter or ghee over medium heat, add garlic and sliced leeks, season with salt and pepper, and stir to coat the leeks well. Saute for 2-3 minutes or until they begin to soften.
  • Add the white wine, scrape fond from bottom of pan, stir in thyme, and bring to a simmer.
  • Cover and bake for 30-35 minutes or until leeks are very tender.
  • Season the halibut with salt and pepper. Nestle the halibut in the leeks, pour the heavy cream or coconut milk over the halibut, cover, and bake for 15-20 more minutes or until the halibut flakes easily with a fork.
  • Remove the halibut from the pan, place it on a warmed tray, and tent with foil to keep warm. Put the pan back on the stovetop over medium heat, squeeze lemon juice into sauce, and reduce until slightly thick.
  • Serve the halibut with leeks and sauce

Published on February 17, 2020