4 whitefish fillets (6 to 8 ounces each), such as halibut or sea bass, ¾ to 1 inch thick
2 tablespoons fresh lemon juice
Kosher or fine sea salt
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1½ tablespoons extra-virgin olive oil
1 medium leek, white and light green parts, cut into 2-inch-long shreds, rinsed, drained
6 to 8 kumquats or 1 Seville orange, thinly sliced
¼ cup sweet muscat wine
2 tablespoons fresh orange juice
1 bay leaf
1 tablespoon chopped fresh chives
Freshly ground black pepper
1. Place the fillets in a baking dish large enough to hold them in one layer; sprinkle them on both sides with the lemon juice and salt. Set aside in the refrigerator until ready to cook, up to two hours.
2. Heat the oil in a heavy skillet over medium heat. Add the leek and kumquats; cook until barely wilted, one minute. Stir in the wine, orange juice and bay leaf; heat to a boil, still over medium heat. Cook until the leek and kumquats are well wilted, two minutes. Pour over the fish, spreading the leeks and kumquats out evenly. Place the baking dish in a 450-degree oven; bake until the liquid is bubbling and the fish flakes easily when pierced with a fork, about 15 minutes.
3. Remove the bay leaf and serve right away, garnished with the chives and a sprinkle of black pepper.
Adapted by the Chicago Tribune from “Bold: A Cookbook of Big Flavors” by Susanna Hoffman and Victoria Wise.