Cod fillet and leeks

Author: Les Cultures de chez nous
Filet de morue et poireaux
Preparation 15
Baking 30
Portions 4
Freezing No


  • 1 large leek
  • 30 ml (2 tablespoons) of olive oil
  • 750 gr (1 2/3 pound) of cod fillet
  • 7.5 ml (1/2 tablespoons) of "herbes salées du bas du fleuve"
  • Pepper up to taste
  • 30 ml (2 tablespoons) of chicken or vegetable broth
  • 30 ml (2 tablespoons) of lemon juice
  • 65 ml (1/4 cup) of sour cream
  • Fresh of dried parsley up to taste
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Horizontally slice leeks in two over its entire lenght, then vertically slice into four. Place the eight pieces in the bottom of a baking dish and drizzle with oil.
  • Lay fillet into portions over leeks chunks, spread the salted herbs and pepper.
  • Pour the broth and lemon juice over the fish. Bake at 350 ° F (180 ° C) for about 30 minutes or until the opaque flesh of the fish flakes easily with a fork. Serve the pieces of fish on the leek and garnish with a spoon of sour cream and parsley.

Chef's notes