Fish with Creamy Leeks

I'm always on the look out for quick, delicious recipes and I came across this one while browsing Epicurious.com, trying to figure out what to do with the tilapia filets I bought. Instead of butter and sour cream, I used olive oil and yogurt, and left out the dill (because I didn't have any) and the results were still fantastic. You can leave out the second 1/3 cup water if you're using yogurt because of its high water content. I'm definitely making this again for a fast meal.

Fish with Creamy Leeks

Active time: 10 min Start to finish: 20 min
Servings: Makes 4 servings

1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill

Whisk together sour cream and flour.

Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.

Stir in sour-cream mixture and remaining 1/3 cup water.

Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.