Cod with leeks and orange

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 15
Portions 4
Freezing No


  • 2 oranges
  • 45 ml (3 tablespoons) of olive oil
  • 1 finely chopped French shallot
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Juice of 1 lime
  • Ground salt and pepper up to taste
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  • With a zester or a peeler, remove oranges zest then finely mince. Set aside.
  • With a small knife, peel oranges and get off all the white peel and set into quarters. Set aside. In a pan, heat 30 ml (2 tablespoons) of olive oil and brown shallot for 2 minutes. Add leek, orange zest and lime juice. Salt and pepper. Cook at low heat for 5 minutes and add oranges quarters. Set aside at warm.
  • In a non-stick pan, heat rest of olive oil and brown cod fillets for 3 minutes over one side and then 2 minutes on the other side, or until cod flesh is opaque. Salt and pepper. When serving, garnish each fillet with oranges and leeks mixture.

Chef's notes