Recipe courtesy of Frederic Van Coppernolle
Episode: Follow That Beer
Total:
35 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Grilled Whole Red Snapper

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Fillet of Beef

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking