Pan-Roasted Cod with Roasted Tomatoes and Leeks

Name: Pan-Roasted Cod with Roasted Tomatoes and Leeks
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 Tbsps butter; 118 milliliters dry white wine; 118 milliliters low-sodium fat-free chicken broth; 1 teaspoon chopped fresh rosemary; 4 servings Garnish: fresh herbs; 4 leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces; 3 Tbsps fresh lemon juice (about 1 lemon); 4 Tbsps olive oil, divided; 1 teaspoons freshly ground pepper, divided; 4 plum tomatoes, cored and cut in half lengthwise; 680 grams (1-inch-thick) center cut cod or salmon fillets (about each), skin on; 1 teaspoons sea salt, divided

Pan-Roasted Cod with Roasted Tomatoes and Leeks

Pan-Roasted Cod with Roasted Tomatoes and Leeks might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 36g of protein, 31g of fat, and a total of 514 calories. From preparation to the plate, this recipe takes about 35 minutes. If you have balsamic vinegar, leeks, rosemary, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place tomatoes and leeks in a roasting pan; drizzle with 2 tablespoons olive oil, vinegar, rosemary, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper. Toss gently to coat. Roast at 400 for 25 minutes, stirring leeks once halfway through cook time or until leeks are tender and tomato begins to shrivel.

Ingredients you will need

Olive Oil

Rosemary

Sea Salt

Tomato

Vinegar

Pepper

Leek

Equipment you will use

Roasting Pan

Season fish fillets with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Melt butter with remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Fish Fillets

Olive Oil

Sea Salt

Butter

Pepper

Equipment you will use

Frying Pan

Place fillets, skin side down, in pan; reduce heat to medium, and cook for 4 minutes, without moving fish. Carefully turn fillets over; and drizzle lemon juice over fish. Cook 2 to 3 minutes or until fish flakes easily with a fork, spooning pan liquid over fish while cooking.

Ingredients you will need

Lemon Juice

Fish

Equipment you will use

Frying Pan

Remove fish from pan, and cover loosely to keep warm.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add wine and broth to pan, and increase heat to medium-high. Reduce sauce to 1/4 cup (about 5 minutes) and until sauce is slightly thick and bubbly.

Ingredients you will need

Broth

Sauce

Wine

Equipment you will use

Frying Pan

Place fillets on a platter or four individual plates, spooning sauce over and around fish; arrange leek and tomato mixture on each plate, and garnish, if desired.

Ingredients you will need

Tomato

Sauce

Fish

Leek

Serve immediately.

Equipment

Oven

Roasting Pan

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 2Tbsps

butter 118milliliters

dry white wine 118milliliters

low-sodium fat-free chicken broth 1teaspoon

chopped fresh rosemary 4servings

Garnish: fresh herbs 4

leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces 3Tbsps

fresh lemon juice (about 1 lemon)4Tbsps

olive oil, divided 1teaspoons

freshly ground pepper, divided 4

plum tomatoes, cored and cut in half lengthwise 680grams

(1-inch-thick) center cut cod or salmon fillets (about each), skin on 1teaspoons

sea salt, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.