PRE-HEAT BROILER
TRIM THE LEEK, SLICE LENGTHWISE IN HALF. RINSE UNDER LUKEWARM WATER. DRY. CUT IN 1/2 INCH PIECES.
MELT 2TBSPS OF BUTTER WITH 2 TBSPS OF OLIVE OIL IN AN AU GRATIN PAN. COOK THE LEEKS FOR ABOUT A MINUTE ON A LOW FLAME UNTIL THEY SOFTEN. REMOVE TO A BOWL WITH A SLOTTED SPOON.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
RAISE THE HEAT TO MEDIUM AND COOK THE FISH FOR ABOUT THREE MINUTES.
ADD THE WHITE WINE AND COOK ANOTHER MINUTE.
DOT THE TOP OF THE FISH WITH BUTTER.
GRIND A GENEROUS PINCH OF SAFFRON IN A MORTAR AND PESTLE WITH A PINCH OF SEA SALT. SCATTER ON TOP OF THE FISH.
PLACE THE PAN UNDER THE BROILER, ABOUT EIGHT INCHES FROM THE HEAT, DEPENDING ON HOW HOT YOUR BROILER IS.
BROIL FOR A COUPLE OF MINUTES OR UNTIL THE FISH JUST STARTS TO BROWN ON THE TOP.
SPOON THE LEEKS ON TOP OF THE FISH. BROIL ANOTHER MINUTE OR UNTIL THE LEEKS START TO BROWN.
REMOVE FROM THE OVEN, GARNISH WITH FRESH PARSLEY AND LEMON WEDGES.
SERVES 6