Cod with Leeks & Tomatoes

If there's one thing I'm trying to be good at, it's keeping a routine. With our little baby on the way, I feel the need to get a head start... in the kitchen, at least. My husband caught on to me when I started making a seafood dish every week and thinks it's great to switch up our menus. So for this week, I have to thank Martha Stewart and her refreshing, tasty recipe for Cod with Leeks & Tomatoes...

Cod is one fish I really like because it's not too delicate and really holds it's shape when cooking. Rather than resorting to the popular beer batter cod recipes that originally came to mind, I opted for a lighter, healthier preparation of baking it. The recipe calls for baking leeks in the oven until softened, tossed with fresh tomatoes and then topping with seasoned cod fillets before baking once again. Given it was a gorgeous, sunny day today, this was the perfect dinner to enjoy. It was especially delicious with the Lemony Dill Rice (recipe follows) I prepared to serve along side of the fish.

Cod with Leeks & Tomatoes
recipe adapted from Martha Stewart

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick


Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Lemony Dill Rice
recipe adapted from Epicurious

4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil
3 to 4 cups cooked rice, made by any method
Salt and lots of freshly ground black pepper
1 teaspoon minced garlic
1/4 teaspoon dried dill
Juice of 2 lemons, plus more if needed
1 lemon, quartered

Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.

Season with salt to taste, lots of pepper, the garlic, dill and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minute.

Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.