One of the great things about New England is, of course, easy access to seafood. There’s a little fish market around the corner from my house, that always seems to have a great deal on whatever is in season. Lately, they’ve been showing haddock for $4.99/lb. I asked my husband if he liked haddock – I honestly wasn’t sure I had ever had it, though I haven’t yet met a fish I didn’t like, and I figured haddock is one of the milder, more popular varieties so likely, I’d have no problem. He said the only thing that came to mind regarding haddock was fish n chips. Well, those who check me out fairly often can probably guess that I’m not one to take a perfectly good piece of fish and fry it, and serve it alongside some fried starch. Not my style. But I was determined to take advantage of the great price offered, so began searching for other ways to prepare this firm, white fish. While I didn’t have much luck finding recipes specifically calling for haddock, I learned that it can be easily interchanged for other varities for firm, mild white fish. I picked this recipe from Martha Stewart for cod with leeks and tomatoes. I knew that roasting would really bring out the sweet deliciousness of the leeks and tomatoes, which would be well-complimented by the tangy lemon flavor. This recipe was indeed delicious, as well as easy and healthy. I ommitted the fresh thyme, but added some dried herbs de provence. I also ommitted the olive oil in place of an olive oil cooking spray, to make it even lighter. I served this with fresh green beans sauteed with garlic, and whole wheat couscous enhanced with parmesan and parsely.
2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.