One of our favorite chefs Claudia Pruett from ‘A Tavola Together’ shows us a healthy and quick meal to make and eat during the week to balance all those party calories!
Sacramento & Company / News10
Almond Baked Halibut with Sauteed Leeks!
1 1/2 pound halibut fillets
1/4 cup olive oil, divided
1/2 cup almond meal (finely ground almonds)
1/2 teaspoon sea salt
Freshly ground pepper
1/4 cup olive oil
2 leeks, rinsed well and sliced thin
1 large onion, peeled and sliced thin
1/4 teaspoon sea salt
1/4 cup dry white wine
Preheat oven to 400*F.
Pour 2 tablespoons olive oil in a 9 x 13-inch the baking dish.
Place almond meal in a small plate. Dip one side of the halibut in the almond meal and pat gently to remove any excess. Place in the baking dish, almond side up. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons olive oil. Bake for 12 to 15 minutes, or until done.
Meanwhile, heat 1/4 cup olive oil in a large, heavy bottom skillet over low heat. Add onion and leek, sprinkle with sea salt. Cover and cook for 8 to 15 minutes, stirring occasionally. They should turn a light brown but not burn! Add white wine, increase heat and cook for 1 minute until liquid has evaporated. Remove from heat.
Kitchen Tip: For a lighter version, cook the leeks in chicken broth instead of olive oil.