Sunday, July 5, 2009
Cod with Leeks and Tomatoes
Last week when I was at the market I picked up a lovely piece of cod. I knew I wanted to prepare it with herbs and tomatoes, and found this quick recipe in my Everyday Food cookbook.
- Although lemon + fish are a great combination, I didn't want the lemon to dominte the vegetables, so I cut it a bit (we could always add lemon juice at the table). I used no lemon zest and about half the lemon juice.
- I chopped a fresh tomato instead of using cherry tomatoes.
- The leeks had roasted in the oven for 10 minutes before I realized that I'd forgotten the thyme, so I added thyme and tomatoes and roasted for 3 additional minutes before adding the cod. The whole dish roasted for about 15 minutes more before the fish tested done.
- I sprinkled on fresh oregano and flat leaf parsley before serving
This was a fabulous light and tasty dish for summer (as long as you don't mind heating your oven to 450 degrees!) Crusty ciabiatta - yes, storebought - and spinach salad rounded out the delicious meal. I will be making this simple, healthy, and flavorful dish again!