Cod with Leeks and Tomatoes

Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavours, such as lemon. Halibut, sole, and haddock, can be used in place of cod.

2 medium leeks, white and light green parts only, thinly sliced, rinsed well, and patted dry
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
1 tsp. lemon zest, freshly grated
3 sprigs thyme, or 1 tsp. dried thyme
kosher or sea salt
black pepper, freshly ground
2½ cups cherry tomatoes (about 12 oz)
4 (6-8 oz) cod fillets, ¾-1" thick

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

In a 9x13" baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, ½ tsp. salt, and ¼ tsp. pepper. Cover with foil, and bake until leeks just begin to soften, 8-10 minutes.

Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with ½ tsp. salt and ¼ tsp. pepper; place on top of vegetables.

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

Makes 4 servings.

Cook's Notes: Cut away and discard the root and dark-green leaves of the leeks, then thinly slice the white and light green parts crosswise into rounds. Wash the pieces in several changes of cold water until there's no more grit at the bottom of the bowl. Drain on paper towels.