Fish with Creamy Leeks

• 1/2 cup sour creamsour-cream
• 1 1/2 teaspoons all-purpose flourflour
• 2 medium leeks (white and pale green parts only), thinly slicedleek
• 2 tablespoons unsalted butterbutter
• 2/3 cup water, dividedwater
• 4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinnedcod
• 1 tablespoon chopped dilldill

1. 01Whisk together sour cream and flour.
2. 02Wash 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.
3. 03Stir in sour-cream mixture and remaining 1/3 cup water.
4. 04Season 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.

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