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Pot Roasted Cod with Leeks: Date Added: 19 Oct 2011
Listed in: Entrees
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Pot Roasted Cod with Leeks Pot Roasted Cod with Leeks

The first picture above is of the cooked leeks, the second is of the fish ready to be cooked in the hot oven. When selecting fish, choose a thick piece of cod at least 1 to 1 1/2 inch thick

1 tablespoon butter
2 leeks white part only, halved and sliced- rinse very well
1 cup frozen peas
1 tsp dried thyme
1 1/2 to 2 pounds cod cut into 4 thick slices

Cooking Instructions

1. Preheat oven to 400 degrees. In an oven proof sauté pan or Dutch oven*, melt the butter . Add the leeks and cook for 10 minutes on low heat, stirring often until the leeks soften. Stir in the peas, 1/2 cup water and cook about 4 minutes. Sprinkle the thyme over the leeks and peas, taste and season with salt and pepper. Place the fish on top of the leeks and peas. Transfer the pan to the oven. Roast the fish for 12 minutes uncovered or until it is flaky and cooked through. Serve the fish and vegetables warm with lemon or mild balsamic vinegar.
Nutrition per serving ( 8 ounces fish per serving ) Calories 323, Fat 5.1 g, Saturated Fat 2.2 g, Cholesterol 132 mg, Sodium 235 mg, Carbohydrate 12.2 g Fiber 3.1 g, Sugar 3.6 g, Protein 54.6 g
* You can cook this dish on a baking pan just prepare the vegetables in any saucepan or fry pan and spread the vegetables on to a foil lined baking dish and top with the fish and roast as directed.

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