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1
Pre-heat your oven to 450 degrees.
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2
Trim the leeks and remove the dark green parts.
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3
Slice the leek in half and make sure to wash really well.
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4
Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly.
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5
Dice the leeks and toss into a cast iron skillet or a baking dish.
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6
Add one Tablespoon of butter, one grated garlic clove, salt, pepper and the one Tablespoon of lemon juice.
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7
Put your dish into the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon.
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8
Remove from the heat and set aside.
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9
You should have a nice bed of leeks to lay your fish and tomatoes on.
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10
Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper.
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11
Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout.
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12
Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod.
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13
Add the other Tablespoon of butter to the fish- you could melt it and pour it over or just cut little pats and place it on top.
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14
Chop the thyme and sprinkle over everything.
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15
Squeeze the other Tablespoon of lemon juice over the fish.
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16
Put the skillet back in the oven and cook for about 15 minutes.
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17
Serve piping hot.
