Cod With Leeks And Tomatoes Recipes

COD WITH LEEKS AND TOMATOES

Steps:

• 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.
• 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.
• Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat oven to 200C; fan 180C; gas 6
• Make individual parcels of oven foil and put the cod fillet on a bed of leaves of leek. Add the chopped spring onion and season with pepper, lemon zest and a little olive oil. Then cover with some more leaves of leek. Put the tomatoes on the vine inside the parcel, along with the basil leaves. Press the foil together so you have it completely sealed. Put both parcels in an oven dish and bake for 30 minutes.
• If using the potatoes: boil them until tender
• If using the rice: glaze the chopped onion in a frying pan, then add the vegetable stock and dried rice. Leave to simmer until chicken stock is reduced.
• Serve the cod along the rice or potatoes with some more lemon zest, chopped chives and a drizzle of olive oil.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat the oven to 450°F. 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. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
• Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.
• Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.
• Preparing the Leeks
• First cut away and discard the leek's root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

BAKED COD WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
• Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
• Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
• In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

POACHED COD WITH POTATOES AND LEEKS

Steps:

• Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
• Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
• Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
• Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

LEEK TOMATO DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix crushed crackers, rosemary, thyme and sage.
• Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
• Bake 30 minutes in the preheated oven, or until golden brown.