Cod fillet and leeks
15
30
4
No
Ingredients
- 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
Preparation
Side-by-side mode- 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.
