Cod with Leeks and Tomatoes

Name: Cod with Leeks and Tomatoes
Ingredients: 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 thyme or 1 teaspoon dried thyme; Coarse salt and fresh ground pepper; 2 1/2 cups cherry tomatoes (about 12 ounces); 4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

8 ingredients

11 steps

Ingredients

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 thyme or 1 teaspoon dried thyme
Coarse salt and fresh ground pepper
2 1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Directions

1

Preheat the oven to 450F.
2

In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3

Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
4

Remove the baking dish from the oven.
5

Add the tomatoes, and toss to combine.
6

Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.
7

Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes.
8

Serve immediately.
9

First cut away and discard the leeks root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds.
10

Wash the leek rounds well, as described on page 23.
11

Drain on paper towels.