Name: Halibut Confit with Leeks, Coriander, and Lemon
Yield: 12 Servings
Ingredients: 1 tablespoon coriander seeds, plus more very coarsely chopped for serving; 4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2” pieces; 8 sprigs cilantro, cut into 2” pieces, plus leaves for serving; 1 cup olive oil; 1 lemon, thinly sliced, seeds removed; Kosher salt; 1 3-lb. skinless halibut fillet, halved lengthwise

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Ture Lillegraven

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

Recipe notes