This meal is perfect for the hotter longer days of summer or late spring. The tomatoes were exquisitely sweet and paired with the tartness of the lemon, plus the tang of the leeks made for a perfect combo. Did I mention it was super easy to make?
Adapted from Martha Stewart's recipe :
4 Pieces cod (about 6 oz. each)
1 leek (light green and white part only)
1 pint cherry tomatoes
2 garlic cloves
2 tbsp. butter
2-3 tbsp. freshly squeezed lemon juice
6 slices of lemon, seeds removed
2 tsp. chopped fresh thyme
Salt and pepper to taste
Preheat your oven to 450 degrees. Trim the leeks of the dark green parts. Slice the leek in half and make sure to wash really well. Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly. Dice the leeks and toss into a cast iron skillet or a baking dish. Add one tbsp. of butter, one grated garlic clove, salt, pepper and the juice of half the lemon. Add the skillet to the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon. Remove from the heat and set aside. You should have a nice bed of leeks to lay your fish and tomatoes on. Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper. Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout. Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod. Chop the thyme and sprinkle over everything. Put the skillet back in the oven and cook for about 15 minutes. Serve piping hot.