Ingredients
Roasted Vegetables:
4 leeks, dark leaves trimmed and root end removed
5 large plum tomatoes, cut in half lengthwise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons fresh rosemary, chopped
Fish:
4 (6 ounce) fillets cod, halibut or salmon
1 tablespoon butter
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup white wine
1/2 cup chicken broth
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Preheat oven to 400°.
Roasted Vegetables:
Halve each leek lengthwise. Rinse well under cold running water to wash away sand. Cut leeks crosswise into 2-inch pieces
Place tomatoes and leeks on a large roasting pan that has been sprayed with nonstick cooking spray. In a small bowl, whisk together oil, vinegar, honey and rosemary. Drizzle over tomatoes and leeks. Sprinkle with salt and pepper. Roast for 25 minutes stirring leeks once. Leeks should be tender and tomatoes will begin to shrivel. Set aside.
Fish:
Season fish with salt and pepper to taste. Heat butter and olive oil in a large skillet. Place fish fillets in hot pan. Cook 5 minutes. Carefully turn fish over and drizzle with lemon juice. Cover and continue cooking until fish flakes when tested with a fork. Remove to a plate and keep warm.
Add wine and broth to pan. Bring to a boil and cook about 5 minutes, until sauce is reduced to 1/4 cup.
Arrange fish on plates. Spoon roasted vegetables around fish. Drizzle with sauce and serve.
Serves: 4
Roasted Vegetables:
Halve each leek lengthwise. Rinse well under cold running water to wash away sand. Cut leeks crosswise into 2-inch pieces
Place tomatoes and leeks on a large roasting pan that has been sprayed with nonstick cooking spray. In a small bowl, whisk together oil, vinegar, honey and rosemary. Drizzle over tomatoes and leeks. Sprinkle with salt and pepper. Roast for 25 minutes stirring leeks once. Leeks should be tender and tomatoes will begin to shrivel. Set aside.
Fish:
Season fish with salt and pepper to taste. Heat butter and olive oil in a large skillet. Place fish fillets in hot pan. Cook 5 minutes. Carefully turn fish over and drizzle with lemon juice. Cover and continue cooking until fish flakes when tested with a fork. Remove to a plate and keep warm.
Add wine and broth to pan. Bring to a boil and cook about 5 minutes, until sauce is reduced to 1/4 cup.
Arrange fish on plates. Spoon roasted vegetables around fish. Drizzle with sauce and serve.
Serves: 4
