Are you ready to elevate your weeknight dinner with a dish that's not only easy to prepare but also bursting with Mediterranean flavors? Look no further than this Pan Roasted Cod with Roasted Tomatoes and Leeks! In just 30 minutes, you can whip up a gourmet meal that will impress your family and friends. Imagine tender cod fillets perfectly seared and complemented by sweet, blistered cherry tomatoes and caramelized leeks—all drizzled with a touch of olive oil and garnished with fresh parsley. This recipe is a delightful fusion of taste and simplicity that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 cod fillets
- 1 cup cherry tomatoes
- 1 leek, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your tomatoes and leeks roast perfectly while you cook the cod.
- Rinse the cod fillets under cold water and pat them dry with paper towels. This helps to remove excess moisture and allows for better searing.
- In a medium bowl, combine the cherry tomatoes and sliced leeks. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste. Toss everything together until the vegetables are evenly coated.
- Spread the cherry tomatoes and leeks evenly on a baking sheet. Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the tomatoes are blistered and the leeks are tender.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the cod fillets in the skillet.
- Season the cod fillets with salt and pepper. Sear the fillets for about 3-4 minutes on one side, without moving them, until they develop a golden crust.
- Once the cod is nicely seared, carefully flip the fillets over and transfer the skillet to the oven (alongside the baking sheet) to finish cooking. Roast the cod for an additional 5-7 minutes, or until the fish flakes easily with a fork.
- Once both the cod and the roasted vegetables are done, remove them from the oven. Let the cod rest for a minute or two.
- To serve, place the roasted tomatoes and leeks on a plate, and top with the pan-roasted cod fillets. Garnish with freshly chopped parsley for a burst of color and flavor.
- Enjoy your delicious Pan Roasted Cod with Roasted Tomatoes and Leeks!
Tips
- Choose Fresh Ingredients: For the best flavor, select the freshest cod fillets and ripe cherry tomatoes. Fresh produce makes a significant difference in taste.
- Don’t Skip the Drying Step: Patting the cod dry before cooking is crucial for achieving that beautiful golden crust. Excess moisture can prevent proper searing.
- Roasting Temperature: Ensure your oven is fully preheated to 400°F (200°C) before roasting the vegetables and cod. This helps in achieving a perfect roast.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini to the roasting pan for added flavor and nutrition.
- Check for Doneness: Cod is done when it flakes easily with a fork. Keep an eye on it in the oven to avoid overcooking.
- Garnish for Flavor: Fresh parsley not only adds color but also enhances the dish’s flavor. Consider adding a squeeze of lemon juice for an extra zing!
- Serve Immediately: This dish is best enjoyed fresh out of the oven, so have your plates ready to serve as soon as everything is cooked.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 28g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg
