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Ingredientes
- 450 gm leeks
- 1 Tbsp. extra virgin olive oil
- 50 gm fresh breadcrumbs
- 1 x pot of fresh parsley (leaves and stems) minced
- 1 x pot of fresh coriander (leaves and stems) minced
- 1 clv garlic finely minced finely grated rind of 1/2 a lemon
- 50 gm butter
- 1 x salt and freshly grnd black pepper
- 4 x 175g thick cod fillets skin removed
- 6 Tbsp. white wine
- 1 x level tbsp minced fresh parsley for the sauce
Direcciones
- Trim most of the green part from the leeks and throw away.
- Cut the white part diagonally into 25mm lengths.
- Toss in the oil season and place in a small roasting tin.
- Mix together the breadcrumbs parsley coriander garlic and lemon rind.
- Heat 25g of the butter stir into breadcrumb mix and season.
- Place the cod fillets in a lightly buttered large oven proof dish.
- Spread the herb and breadcrumb mix on top covering the surface of the fish.
- Roast the leeks for 15 to 20 min on the second runners of the roasting oven till just tender.
- Bake the fish for 8 to 10 min in the roasting oven till the fish is hard and just cooked.
- Spoon any juices from the fish into a small pan with the wine and place on the boiling plate to reduce slightly. Meanwhile return the fish to the simmering oven to complete cooking adding the leeks to the dish when ready. Remove the sauce from the heat and whisk in the butter.
- Stir in the parsley and serve the sauce immediately with the fish and roasted leeks.
- This is a wonderfully quick and easy recipe. You can use other fish such as salmon or possibly monkfish to ring the changes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 137 | 38% |
| Total Fat 15.51g | 19% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 270mg | 11% |
| Potassium 869mg | 25% |
| Total Carbs 16.88g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.9g | 2% |
| Protein 33.77g | 54% |
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