Leek and Tomato Cod with fresh herbs... ....served with wild rice and baby romaine greens
We saw these beautiful cod fillets at Whole Foods the other day and thought it would be a perfect, light weekday dinner dish.
Ingredients:
2 tsp olive oil
1/2 pound leeks, white and light green parts only, cleaned and sliced
1 garlic clove, finely chopped
mushrooms, sliced
2 small tomatoes
1 pound of cod fillet, cut into two pieces
2 tsp olive oil
1/2 pound leeks, white and light green parts only, cleaned and sliced
1 garlic clove, finely chopped
mushrooms, sliced
2 small tomatoes
1 pound of cod fillet, cut into two pieces
white wine, 1 1/2 cup
fresh rosemary, chopped
half lemon juice
salt and pepper
Preparation:
In a large skillet sauté leeks, garlic and mushrooms in olive oil until softened.
sprinkle salt and pepper on the cod for seasoning, on both sides.
Add tomatoes and simmer for 7 minutes. Place cod fillets in skillet on top of vegetables, Pour in white wine and let it simmer for 10 minutes. Flip the cod to the other side, and cook for another 5- 8 minutes. Add salt and pepper for taste. Squeeze lemon juice and sprinkle fresh rosemary. Turn off heat but let the pot sit, the sauce should become thick.
Serve over wild rice and a bed of baby romaine greens.
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