Roasted Fillet of Red Snapper with a Light Beer Glaze

Ingredients

• 1 tablespoon butter, plus 1 teaspoon
• 2 leeks, white parts only, cut into julienne
• 2 shallots, finely diced
• 1 cup Belgium blond beer
• Salt and pepper
• 1 cup fish stock
• 2 (8 ounce) boneless fillet of red snapper
• 2 tomatoes, sliced thinly

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce.

Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top. Season the fish and place into the oven for 10 to 12 minutes.

When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately.