Pan-Roasted Cod With Roasted Tomatoes And Leeks

Name: Pan-Roasted Cod With Roasted Tomatoes And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, cored and cut in half lengthwise; 4 leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces; 4 tablespoons olive oil, divided; 1 tablespoon balsamic vinegar; 1 teaspoon chopped fresh rosemary; 3/4 teaspoon sea salt, divided; 1/2 teaspoon freshly ground pepper, divided; 4 (1-inch-thick) center cut cod or salmon fillets (about 6 ounces each), skin on; 2 tablespoons butter; 3 tablespoons fresh lemon juice (about 1 lemon); 1/2 cup dry white wine; 1/2 cup low-sodium fat-free chicken broth; Garnish: fresh herbs

Servings: persons

4 plum tomatoes, cored and cut in half lengthwise
4 leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary
3/4 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
4 (1-inch-thick) center cut cod or salmon fillets (about 6 ounces each), skin on
2 tablespoons butter
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup dry white wine
1/2 cup low-sodium fat-free chicken broth
Garnish: fresh herbs

1
Preheat oven to 400u00b0.
2
Place tomatoes and leeks in a roasting pan; drizzle with 2 tablespoons olive oil, vinegar, rosemary, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper. Toss gently to coat. Roast at 400u00b0 for 25 minutes, stirring leeks once halfway through cook time or until leeks are tender and tomato begins to shrivel.
3
Season fish fillets with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Melt butter with remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in pan; reduce heat to medium, and cook for 4 minutes, without moving fish. Carefully turn fillets over; and drizzle lemon juice over fish. Cook 2 to 3 minutes or until fish flakes easily with a fork, spooning pan liquid over fish while cooking. Remove fish from pan, and cover loosely to keep warm.
4
Add wine and broth to pan, and increase heat to medium-high. Reduce sauce to 1/4 cup (about 5 minutes) and until sauce is slightly thick and bubbly.
5
Place fillets on a platter or four individual plates, spooning sauce over and around fish; arrange leek and tomato mixture on each plate, and garnish, if desired. Serve immediately.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 plum tomatoes, cored and cut in half lengthwise, 4 leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces, 4 tablespoons olive oil, divided, 1 tablespoon balsamic vinegar, and more.

Yes, Pan-Roasted Cod With Roasted Tomatoes And Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!