1 pound tilapia fillets
1 bunch leeks, thinly sliced
4 cups thinly sliced savoy cabbage
4 cloves garlic, minced
2 teaspoons olive oil
2/3 cup dry white wine
2/3 cup clam juice
4 tablespoons Nance's Sharp and Creamy Mustard
1 teaspoon dried marjoram
Heat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
Trim root end and dark green ends of leaves from leeks. Split pale green part and white bulb lengthwise and wash. Soak in water, if necessary, to remove remaining dirt. Drain and slice thinly.
Remove core from cabbage and cut into 1/4-inch thick slices. Chop garlic very finely.
Heat oil over Medium-High heat. Sauté leeks, cabbage and garlic 5 minutes, until crisp-tender. Season with salt and pepper. Spoon over bottom of baking dish.
Combine wine, clam juice and 2 tablespoons mustard in skillet. Cook 5 minutes, or until mixture reduces to 3/4 cup. Remove from heat and stir in marjoram.
Season fillets with salt and pepper. Lay over greens. Spread with remaining 2 tablespoons mustard. Pour wine sauce over fish.
Cover and seal pan with foil. Bake 15 minutes or until fish turns from translucent to opaque (white).
No Nutritional Information Available
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