Instructions: About 7 Minutes. Heat 1/2 inch of canola oil to medium-high in a large nonstick pan. Place the fish fillets crust side down in the hot oil, and cook rather slowly, until golden brown, about 3 minutes. Turn and continue to cook 3 to 4 minutes longer on the other side.

When Is It Done?

When it has begun to feel springy to the touch in contrast to its squashy raw state. If you have doubts cut into a piece-the flesh should be opaque throughout rather than translucent. Remove the fish and drain on paper towels.

Serving:
Spoon a serving of mashed potatoes directly in the center of each plate.

Place the fish, crust side up, on top. Drizzle chive oil around the mashed potatoes and top the fish with a nest of leeks. Serve immediately.

Serves
6.

Communications.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.