Cod With Leeks and Tomatoes
2 medium leeks, white and light green parts only
thinly sliced, rinsed well, and patted dry
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3 sprigs fresh thyme or 1 teaspoon dried thyme
Coarse salt and fresh ground pepper
2 ½ cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and ¾ to 1 inch thick
Fresh parsley for garnish
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with ½ teaspoon salt and ¼ teaspoon pepper; place on top of the vegetables.
Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.
Notes: You can use any other firm, mild fish, including halibut, sole or haddock in place of the cod. Be sure to wash the leeks well to remove any sand or grit
Recipe from Everyday Food from the Kitchens of Martha Stewart Living.
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