Cod with Silky Leeks, Fennel & Lemon
Tender cod nestled over meltingly soft leeks, brightened with lemon, fennel and fresh herbs.
Servings: 2
Calories: 350kcal
Ingredients
- 2 wild cod fillets about 4 ounces each
- 2 large leeks, white and pale green parts only thinly sliced
- 1 tbsp dried fennel
- 2 tablespoons extra-virgin olive oil divided
- 1 garlic clove finely minced
- ½ teaspoon dried thyme
- ⅓ cup low-sodium vegetable or chicken broth
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Sea salt and freshly ground black pepper
- Optional: a pinch of a favorite seafood-friendly spice blend like Cancale or Sel d'Antibes would be lovely*
Instructions
- Thinly slice the leeks and rinse them thoroughly to remove any grit.
- Warm 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the leeks, fennel, garlic and thyme. Season lightly with salt and pepper.
- Cook gently for about 10-15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the broth, cover and cook for another 10 minutes, until the leeks are very tender. Stir in half of the lemon zest.
- Season the cod with salt and pepper and the spice blend, if using. Nestle the fillets into the leek mixture and drizzle with the remaining tablespoon olive oil.
- Cover and cook gently for approximately 5–7 minutes, depending on the thickness of the fish, until the cod flakes easily.
- Finish with the lemon juice, remaining lemon zest and parsley.
- Spoon the silky leeks and fennel into shallow bowls and place the cod on top. Garnish with a final drizzle of good olive oil.
Notes
La Boîte spices make a lovely addition.
Charlotte’s little note: Keep the heat gentle. The beauty of this dish is in the softness of the leeks and fennel and the delicate texture of the fish. text