Baked Halibut with Leek Vegetables

Ingredients

• 500 g leek (2 stalks)
• 150 ml Vegetable broth
• 1 tbsp Olive Oil
• Salt
• Pepper
• 750 g halibut fillet
• 125 g mozzarella (1 ball)
• 60 g sun‑dried tomatoes in oil
• 40 g capers (2 tbsp; jar)
• 3 stems lemon basil

Instructions

1. 1.

   Halve the leeks lengthwise, wash, trim and cut into 6–8 cm pieces. Line a baking dish with them and pour about half of the broth over. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 225 °C (fan 200 °C; gas: level 3–4) for about 5 minutes.

2. 2.

   Meanwhile rinse the halibut fillet under cold water, pat dry and cut into four equal pieces.

3. 3.

   Slice the mozzarella. Drain the tomatoes, reserving 2 tbsp of oil. Roughly chop the tomatoes and capers. Wash the basil, shake off excess water and chop.

4. 4.

   Combine the tomatoes, capers and basil with the reserved oil.

5. 5.

   Remove the leeks from the oven and stir once. Place the fish fillets on top of the leeks. Add the remaining broth, season with salt and pepper.

6. 6.

   Top the fish fillets with mozzarella, spread the tomato mixture over them, and bake in a preheated oven for 10 minutes.