ADVERTISEMENT
Instructions
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.
continued on the next page
ADVERTISEMENT
