Halibut With Preserved Lemon Chutney Over Melted Fennel And Leeks

• For the fish
• 6 halibut filets (about 6 oz each)
• 3 leeks, white and pale green parts only
• 2 bulbs fennel
• 1/2 cup unsalted butter
• 3 tablespoons olive oil
• For the choppy sauce
• 1/4 cup finely chopped preserved lemon peel
• 2 tablespoons harissa paste
• 8 cornichons, diced
• 1 cup chopped italian parsley
• 4 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1/2 cup olive oil
• juice of one lemon

1. Preheat oven to 300. Slice leeks lengthwise and then into 1/2 inch thick half moons. Rinse under cold water. Remove tough center from fennel bulb and slice into similar crescents. In a oven safe pan, melt 1/2 cup butter over medium heat. Add fennel and leeks and reduce heat to low. Cook about 10 minutes, turning occasionally until leeks are translucent. Sprinkle with salt and drizzle with olive oil, then cover with aluminum foil and place in oven. Let cook 1 hr stirring occasionally.
2. While fennel and leeks are cooking prepare the sauce. Be sure to rinse the preserved lemons before you get to dicing and discard everything but the peel. Combine all sauce ingredients and set aside.
3. Remove leek mixture from oven. Adjust oven to 400 degrees. The melted fennel and leeks should be pale and melted and will serve as a base for the fish. If your pan is big enough, add the fillets atop the mixture, otherwise transfer it to a larger casserole dish and add fillets. Salt and pepper the fish lightly and add a generous scoop of chutney atop each fillet reserving some sauce for later. Recover with aluminum foil loosely and place in oven. let cook for 12-17 minutes depending on the thickness of the fish.

fish, leeks, fennel, unsalted butter, olive oil, choppy sauce, harissa paste, cornichons, italian parsley, red wine vinegar, garlic, olive oil, lemon

Taken from food52.com/recipes/8152-halibut-with-preserved-lemon-chutney-over-melted-fennel-and-leeks (may not work)