Cod with Leeks and Tomatoes

1. 1

   Preheat the oven to 450F.

2. 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. 3

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

4. 4

   Remove the baking dish from the oven.

5. 5

   Add the tomatoes, and toss to combine.

6. 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. 7

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

8. 8

   Serve immediately.

9. 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. 10

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

11. 11

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.