Leeks prepared with a dab of butter are a perfect complement to delicate white fish.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
Preparation
Step 1
Whisk together sour cream and flour.
Step 2
Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Step 3
Stir in sour-cream mixture and remaining 1/3 cup water.
Step 4
Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
Nutrition Per Serving
Per serving: 210 calories
10 g fat (6 g saturated)
64 mg cholesterol
100 mg sodium
8 g carbohydrate
1 g fiber
22 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/700836/2?mbid=HDEPI) āŗ
