washed and dried
washed, cut into 1/2 inch slices
Heat oil in a large skillet over medium-high heat. Dry and season both sides of the fish fillets with salt and black pepper. Alternatively use lemon pepper seasoning mix to season the fillets.
Add the sliced leeks and garlic to the skillet and sauté for 5 minutes or until tender.
Move leeks to one side and lay the fillets into the skillet.
Add the sherry into the skillet, cover and poach fish for about 5 minutes on each side.
Place fish fillets on serving plates and smother with the leeks. Serve with lemon wedges.