Cod fillet and leeks
15
30
4
No
Ingredients
- 1 large leek
- 30 ml (2 tablespoons) of olive oil
- 750 g (1 2/3 pounds) of cod fillet
- 7.5 ml (1/2 tablespoon) of Herbes salées du Bas‑du‑Fleuve
- Pepper, to taste
- 30 ml (2 tablespoons) of chicken or vegetable broth
- 30 ml (2 tablespoons) of lemon juice
- 60 ml (1/4 cup) of sour cream
- Parsley, fresh of dried, to taste
Preparation
Side-by-side mode
- Slice the leeks horizontally in two along their entire length, then vertically into four. Place the eight pieces on a baking dish and drizzle with olive oil.
- Lay the fillet into portions over the leek chunks, and spread the Herbes salées du Bas-du-Fleuve over them, then pepper.
- Pour the broth and lemon juice over the fish. Bake at 350°F (180°C) for about 30 minutes or until the opaque fish flesh flakes easily with a fork. Serve the pieces of fish on the leek, garnish with a spoonful of sour cream and add parsley.
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