Leek Tomato Barley Risotto With Pan Cooked Cod Food

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COD WITH LEEKS AND TOMATOES



Cod with Leeks and Tomatoes image

Categories     Tomato     Side     Bake     Cod     Leek

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 450°F. 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. 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 1/2 teaspoon salt and 1/4 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.
  • Preparing the Leeks
  • First cut away and discard the leek's root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

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