With a firm, white meaty flesh and mild flavor, cod is roasted to perfection with leeks and tomatoes and served topped with a crunchy lemon and herb crumb.
1 hr 20 mins total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
Herb and lemon crumb
2 (3 oz) slices stale white bread
torn into 1-inch pieces
1 tbsp (½ oz) unsalted butter
melted
⅛ tsp kosher salt
2 tsp finely chopped dill
1 tsp finely chopped flat-leaf parsley
1 tsp thinly sliced chives
1 tsp finely grated lemon zest
For the cod
2 leeks
white part only, halved lengthways, thinly sliced
3 tbsp olive oil
plus 1 tsp extra
¾ tsp kosher salt
divided
Freshly ground black pepper
to season
14 oz grape tomatoes
1 lb cod fillet
Lemon
to serve
Instructions
1Insert the wire rack into position 6.
2Process the bread to make coarse crumbs. Pour into a bowl.
3Pour over the melted butter and salt, stir to coat, and evenly spread in the roasting pan.
4Once preheated, place in the oven and start the timer. When the Rotate Remind signals, rotate the pan and stir. Continue cooking until golden brown.
5Transfer to a bowl to cool. Add the herbs and lemon zest and stir. Set aside.
6The oven will preheat.
7Mix them together with the oil and salt, season with pepper. Evenly spread them in the roasting pan and set the empty bowl aside.
8Once preheated, place in the oven and start the timer.
9Meanwhile, place the tomatoes in the empty bowl and coat in the residual oil. Drizzle the cod with oil, sprinkle with salt and season with pepper.
10Move the leeks to the center of the pan, place the cod on top and add the tomatoes. Return to the oven and start the timer. Cook until the cod is just opaque.
11Drizzle with lemon juice and sprinkle with the herb and lemon crumb.