Leek Tomato Barley Risotto With Pan Cooked Cod Food

COD WITH LEEKS AND TOMATOES

Cod with Leeks and Tomatoes image

Yield Serves 4

Number Of Ingredients 8

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

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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