Active Time

　　10 min

　　Total Time

　　20 min

　　Leeks prepared with a dab of butter are a perfect complement to delicate white fish.

　　

Ingredients

Makes 4 servings

　　1/2 cup sour cream

　　1 1/2 teaspoons all-purpose flour

　　2 medium leeks (white and pale green parts only), thinly sliced

　　2 tablespoons unsalted butter

　　2/3 cup water, divided

　　4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned

　　1 tablespoon chopped dill

　　

Step 1

Whisk together sour cream and flour.

　　

Step 2

Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.

　　

Step 3

Stir in sour-cream mixture and remaining 1/3 cup water.

　　

Step 4

Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

　　

Nutrition Per Serving

Per serving: 210 calories

　　10 g fat (6 g saturated)

　　64 mg cholesterol

　　100 mg sodium

　　8 g carbohydrate

　　1 g fiber

　　22 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/700836/2?mbid=HDEPI) ›