Pan-Roasted Cod with Roasted Tomatoes and Leeks

Pan-Roasted Cod with Roasted Tomatoes and Leeks
Photo by Charles E. Walton IV

Ingredients

  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 4 (1-inch-thick) center cut cod or salmon fillets (about 6 ounces each), skin on
  • ½ teaspoon freshly ground pepper, divided
  • Garnish: fresh herbs
  • 1 teaspoon chopped fresh rosemary
  • 4 leeks (white and about 2 to 3 inches of green parts), trimmed, split lengthwise, and cut crosswise into 1 1/2-inch pieces
  • 4 tablespoons olive oil, divided
  • + 6 more ingredients
    • ¾ teaspoon sea salt, divided
    • ½ cup dry white wine
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons butter
    • ½ cup low-sodium fat-free chicken broth
    • 4 plum tomatoes, cored and cut in half lengthwise

1. Preheat oven to 400°. 2. 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 tend...

View full recipe at My Recipes

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