cod fillet with a herb crust and roast leeks


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Cooking receipe to make cod fillet with a herb crust and roast leeks under category Aga Recipes. You may find some video clips related to this receipe below.

cod fillet with a herb crust and roast leeks

450g leeks

1 tbsp olive oil

50g fresh breadcrumbs

1 pot of fresh parsley (leaves and stems) chopped

1 pot of fresh coriander (leaves and stems) chopped

1 garlic clove finely chopped

finely grated rind of 1/2 a lemon

50g butter

salt and freshly ground black pepper

4 x 175g thick cod fillets skin removed

6 tbsp white wine

1 level tbsp chopped fresh parsley for the sauce

Trim most of the green part from the leeks and discard.

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.

Melt 25g of the butter stir into breadcrumb mixture and season.

Place the cod fillets in a lightly buttered large oven proof dish.

Spread the herb and breadcrumb mixture on top covering the surface of the fish.

Roast the leeks for 15 to 20 minutes on the second runners of the roasting oven until just tender.

Bake the fish for 8 to 10 minutes in the roasting oven until the fish is firm 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 monkfish to ring the changes.

Serves 4

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