This light, Asian-inflected main course is great served over cooked soba noodles to soak up some of the extra broth.
In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.
In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through, 8 to 10 minutes. With a slotted spatula, transfer the fish to 4 shallow bowls.
Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.
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Quick & Easy. 1 pan dish!!! ;-)
I thought that this was a very good meal, especially for the healthy benefits of eating this dinner. I didn't have my mind completely blown but I used sea bass instead of halibut (the store was out of halibut) and I used a different type of Japanese noodle instead of soba because I couldn't find the soba noodles. It's very possible that these changes were what knocked it down from a 5 star to a 4 star dish. Very flavorful and good though, and my 2 year old was upset when we ran out of fish which is always a good thing.
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