Ingredients
Instructions
- Preheat oven to 400 degrees.
- Trim about 1/2 –inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
- Scatter the leeks over the bottom of an ovenproof casserole.
- Mix with the wine or stock, salt, pepper, and mustard.
- Top with the fish and sprinkle with salt and pepper.
- Cover the casserole and put in oven.
- Bake for 10 – 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
- Uncover and serve with the leeks and pan juices spooned over the fish.