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1.
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To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water.
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Swish leeks to release any grit; lift from the water.
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Drain.
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2.
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Melt butter in large skillet over medium-high heat.
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Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes.
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Season with 1/2 teaspoon salt and pepper, to taste.
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Add cider, bring to a boil, and cook until almost dry, 4 minutes.
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Stir in heavy cream, boil until thick and it coats the leeks.
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Add brandy, cook down slightly.
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Remove from heat and stir in parsley.
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3.
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Open fish and season well with salt and pepper.
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Spread leek mixture along flesh and close fish.
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Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals.
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Brush oil all over skin, season with salt and pepper.
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4.
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Preheat the broiler to high (with convection broiler if you have it).
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Line a pan with foil and lightly brush with oil.
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Place the prepared pan in broiler and heat for 5-10 minutes.
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Carefully lay the fish on the preheated pan.
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Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes.
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Remove from oven and rest fish for 5 to 10 minutes before serving.
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5.
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Stir all sauce ingredients together.
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Transfer fish to a serving platter, remove strings.
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Serve with sauce on the side.
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Calories: 687
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Total Fat: 35 grams
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Saturated Fat: 19 grams
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Total Carbohydrate: 17 grams
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Protein: 56 grams
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Sodium: 433 milligrams
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Cholesterol: 125 milligrams
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Fiber: 2 grams
