Baked Halibut with Saffron-Infused Leeks and Citrus

Serves 4-6

Ingredients:

  • 2.5 lbs halibut fillets (cod or salmon can also be used)​
  • 1 teaspoon saffron threads​
  • 6 garlic cloves, minced​
  • 3-4 medium leeks, cleaned and coarsely chopped​
  • 1 Meyer lemon, thinly sliced​
  • 1 mandarin or regular orange, thinly sliced​
  • ½ cup fresh dill or tarragon, chopped​
  • ½ cup extra-virgin olive oil (plus an additional ¼ to ½ cup)​
  • Salt, to taste
  • Dukkah or other herb blend, for sprinkling (optional)​

Instructions:

  1. Prepare the Saffron Infusion:
    • Crush the saffron threads and soak them in 2-3 tablespoons of warm water. Let it sit to infuse.​
  2. Preheat the Oven:
    • Set your oven to 325°F (163°C).​
  3. Prepare the Citrus:
    • Thinly slice the Meyer lemon and mandarin (or orange) using a mandoline or sharp knife.​
  4. Cook the Leeks and Aromatics:
    • In a large ovenproof pan or Dutch oven, heat ¼ cup of extra-virgin olive oil over medium heat.​
    • Add the coarsely chopped leeks and cook for about 10 minutes until they soften.​
    • Stir in the minced garlic and sliced citrus. Season with salt and cook for a few more minutes until the mixture becomes fragrant.​
  5. Assemble the Dish:
    • Remove half of the leek-citrus mixture from the pan and set it aside.​
    • Season the halibut fillets generously with salt.​
    • Place the seasoned fish in the pan on top of the remaining leek-citrus mixture.​
    • Pour the saffron infusion over the fish.​
    • Top the fish with the reserved leek-citrus mixture.​
    • Sprinkle dukkah or your chosen herb blend over the top, if using.​
    • Drizzle an additional ¼ to ½ cup of extra-virgin olive oil over the assembled ingredients.​
  6. Bake:
    • Cover the pan and place it in the preheated oven.​
    • Bake for 25-30 minutes, or until the fish is opaque and flakes easily with a fork.​
  7. Serve:
    • Carefully remove the pan from the oven.​
    • Serve the baked halibut with the saffron-infused leeks and citrus slices.​
    • Pair with crusty bread, rice, or a light salad for a complete meal.​

Notes:

  • Ensure the leeks are thoroughly cleaned to remove any grit.​
  • Adjust the amount of olive oil to your preference, keeping in mind that it adds richness to the dish.​
  • Dukkah is an Egyptian spice blend that adds a nutty, herby flavor and a bit of crunch. It’s optional but recommended for added depth.