Crispy Skinned Cod with Sautéed Leeks, Sprouts and Lemon
A hearty, warm and comforting winter cod dish that is simple and quick to prepare.
Ingredients
- 4 skin on cod portions
- 3 tbsp vegetable oil
- 2 white onions sliced
- 2 garlic cloves finely chopped
- 10 brussel sprouts blanched and cut in half
- 1 lemon juiced
- few sprigs thyme
- 3 leeks
- roasted new potatoes to serve
- 2 tbsp butter
Instructions
- Preheat the oven to 180°c.
- Trim the roots from the leeks, cut in half lengthways and run under cold water to clean.
- Heat 1 tbsp vegetable oil in a large ovenproof dish over a medium heat. Fry the onion, leeks and sprouts until they start to colour. Add in the garlic and stir through. Remove from the heat and add in the thyme sprigs.
- In a separate frying pan, heat 2 tbsp of vegetable oil over a medium heat. Once the oil is up to temperature, place the cod skin-side down and cook for 4-5 minutes or until the skin has gone crisp. Turn the fish over and cook for 3 minutes. Remove the fish from the frying pan. Place the fish on top of the vegetables in the ovenproof dish.
- Add the butter and lemon to the dish, and season with salt and pepper to taste. Place in the centre of the preheated oven and bake for 10 minutes.
- Carefully divide the cod and vegetables between 4 serving dishes and spoon over some of the remaining cooking juice.
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