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Kosher recipe: Cod With Tomatoes and Leeks
Published: 02/05/2009 by Chef Mendy
Serves 4 - Prep time: 10 minutes INGREDIENTS 2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon freshly grated lemon zest 3 sprigs thyme, or 1 teaspoon dried thyme 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 oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes. 2) Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables. 3) Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately. Total time: 35 minutes Live Eat Be Happy MB
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