Cod with leeks and tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 cod fillets (225 gr each)
- 2 small bunches cherry tomatoes on the vine
- bunch of washed leaves of leeks
- 1 spring onion, chopped
- 1 tbsp olive oil
- zest 1 lemon, plus juice of 0.5
- few basil leaves
- few chives
For a potato dish
- 220 gr New Jersey potatoes, cut into chunks
For a rice dish
- 60 gr dried basmati rice
- 300 ml vegetable stock
- 1 medium red onion, chopped
Method
- STEP 1Preheat oven to 200C; fan 180C; gas 6
- STEP 2Make 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.
- STEP 3If using the potatoes: boil them until tender
- STEP 4If 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.
- STEP 5Serve the cod along the rice or potatoes with some more lemon zest, chopped chives and a drizzle of olive oil.
