Just for the halibut

Happy New Year! I apologize for being away for so long. I made this halibut about a week ago as a counterbalance to all of the heavy holiday foods. It's springy for this time of year, but just delicious.

Halibut with leeks

Serves 2

One 1/2 lb. piece of halibut, skinned and cut into 2 1/4 lb. fillets

1 leek

4 cloves garlic, minced

2 tbsp. extra virgin olive oil

1 lemon

2 pieces of prosciutto, trimmed of fat (optional)

Fresh parsley to garnish

Preheat oven to 350 degrees F. Rinse fish and pat dry. Prepare leek by cutting off tough green top and removing roots, then slicing vertically. Rinse leek while holding pieces together (so that they don't fall apart. Leeks can be gritty so it's important to rinse thoroughly). Drain and chop into 1/2" half-moons. Heat olive oil in a skillet (make sure it has an ovenproof handle) over medium heat. Add garlic and leeks and cook until lightly browned. Make wells in the pan and add fish. Sear on both sides (about 3-4 minutes/side), then place pan in the oven until fish is cooked through, about 10-12 minutes. If using prosciutto, place 1 piece on each fillet before putting the fish into the oven. Either way, remove fish and zest lemon over fillets, then squeeze juice over and serve.