Seafood Week: Pan-roasted cod with roasted tomatoes and leeks
Yield: 4 servings
4 plum tomatoes, cored and cut in half lengthwise
4 leeks trimmed, split lengthwise, and cut crosswise into 1 ½-inch pieces (using the white and about 2 -3 inches of the green parts).
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary
3/4 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
4 (1-inch-thick) center cut cod or salmon fillets (about 6 ounces each), skin on
2 tablespoons butter
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup dry white wine
1/2 cup chicken broth
Garnish: fresh herbs
Method of Preparation:
1. Preheat oven to 400 degrees.
2. Place tomatoes and leeks in a roasting pan; drizzle with two tablespoons olive oil, vinegar, rosemary, ¼ teaspoon sea salt, and ¼ teaspoon pepper. Toss gently to coat.
3. Roast for 25 minutes, stirring leeks once halfway through cook time or until leeks are tender and tomato begins to shrivel.
4. Season fish fillets with one tablespoon olive oil, ½ teaspoon sea salt, and ¼ teaspoon pepper.
5. Melt butter with remaining one tablespoon olive oil in a large nonstick skillet over medium-high heat.
6. 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.
7. Cook two to three minutes or until fish flakes easily with a fork, spooning pan liquid over fish while cooking. Remove fish from pan, and cover loosely to keep warm.
8. Add wine and broth to pan, and increase heat to medium-high. Reduce sauce to ¼ cup (about five minutes) and until sauce is slightly thick and bubbly.
9. 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. Serve immediately.