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Sauté the Leeks and Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté them for about 5 minutes until they begin to soften. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they are tender and lightly browned.
Season the Mixture: Add the minced garlic and thyme to the skillet, cooking for another minute until fragrant. Pour in the broth and bring the mixture to a gentle simmer. Allow it to cook for an additional 5 minutes, letting the flavors meld together. Season with salt and pepper to taste.
Cook the Cod: In another skillet, heat the olive oil over medium-high heat. Season the cod steaks with salt, pepper, and a drizzle of lemon juice. Once the oil is hot, add the cod steaks to the skillet. Cook for about 4-5 minutes on each side, depending on thickness, until the fish is cooked through and flakes easily with a fork.
Plate the Dish: To serve, create a bed of the leek and mushroom mixture on each plate. Place a cod steak on top of the vegetables, allowing the flavors to mingle. Garnish with fresh herbs for an added burst of color and flavor.
Serve and Enjoy: This dish pairs wonderfully with a side of roasted asparagus or a fresh green salad. It’s a complete meal that brings together a variety of flavors and textures.
Tips for Perfecting Your Dish
Fresh Ingredients: Use the freshest cod available, and make sure your leeks and mushrooms are firm and bright for the best flavor.
Cooking Method: If you prefer, you can bake the cod instead. Preheat your oven to 375°F (190°C), place the seasoned cod in a baking dish, and bake for about 12-15 minutes or until the fish is opaque.
Flavor Variations: Experiment with adding different herbs and spices to the leek and mushroom mixture, such as rosemary or a splash of white wine for a richer flavor.
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