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Sea Bass and Braised Leeks with Mustard Sauce

Yield 4 servings (serving size: 1 fillet and 3/4 cup vegetables)
Named after the French town where it has been made for centuries, Dijon mustard has a smooth, elegant texture and a taste suited to more subtle ingredients.

Ingredients

  • 1 teaspoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads)
  • 3 garlic cloves, minced
  • Cooking spray
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/4 cup Dijon mustard (such as Delouis Fils Dijon), divided
  • 1 teaspoon dried marjoram
  • 4 (6-ounce) sea bass or grouper fillets

Nutrition Information

  • calories 267
  • caloriesfromfat 30 %
  • fat 8.8 g
  • satfat 1.6 g
  • monofat 3.9 g
  • polyfat 2.2 g
  • protein 33.6 g
  • carbohydrate 10.9 g
  • fiber 0.7 g
  • cholesterol 116 mg
  • iron 4.1 mg
  • sodium 791 mg
  • calcium 180 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 4 minutes. Stir in salt and pepper. Remove the mixture from pan, and set aside. Add endive to pan. Sauté 9 minutes; stir occasionally. Add garlic, and cook 1 minute. Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

  3. Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in marjoram.

  4. Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.