Sunday, May 23, 2010

Utilizing My Cookbook Collection: Cod with Leeks and Tomatoes from Everyday Cooking

I love cookbooks. I find them very inspirational. Especially ones with lots of pretty pictures.  

This is probably why I needed to own Everyday Food: Great Food Fast cookbook.  In addition to carrying the Martha Stewart brand name, it also has a picture of every single recipe.

But while I love looking at cookbooks, I rarely use them.  My collection is not too big yet, but it is hard to justify buying ANY when I fail to utilize the ones I already have. ( For example, although I have owned this Everyday Food: Great Food Fast cookbook for almost a year and a half, this is only the second recipe I have made from it). 

So I am making a concerted effort to try more recipes from my cookbooks.  And this recipe was a logical choice for me. It was one of the recipes that first caught my eye when I initially looked thru the book.  I have been trying to eat more fish. AND I have been wanting to cook with leeks, because I've never cooked with them before.

I did a pretty good job of sticking to the recipe, too.  The only adaptation I made was to add some carrot, because I thought it would be a good addition. 

Cod with Leeks and Tomatoes (and Carrots)
barely adapted from Everyday Food: Great Food Fast

2 medium Leeks
2 large Carrots
1 tsp Lemon Zest
2 tbsp Lemon Juice
1 tbsp Olive Oil
3 sprigs Fresh Thyme
Coarse Salt
Fresh Ground Pepper
2 ½ cups Cherry or Grape Tomatoes
4 Cod Fillets, 6-8oz a piece

Thinly slice white and light green parts of the leeks. Rinse thoroughly until no grit remains. Pat dry.

Peel carrots, then use peeler to make thinly sliced carrot shavings.

In a 9x13 glass dish toss together leeks, carrots, lemon juice and zest, leaves from the sprigs thyme, and a little salt and pepper. Cover with foil and bake at 450° until leeks soften, about 10 minutes.

Meanwhile, slice tomatoes in half and season both sides of the cod fillets with a little salt and pepper.

Remove baking dish from oven and stir tomatoes into the leek and carrot mixture. Place cod fillets on top and place foil back over the dish. Continue baking until fish is cooked thru, about 15-20 minutes.   


 I'm sorry to say I just did not think this recipe was anything special.  The vegetables came out pretty good. I think the carrots were a good addition that worked well with the leeks and tomatoes. I haven't cooked much with thyme and I don't think it is my favorite herb, but I can't blame the recipe for that.  

My main reason for being a bit disappointed was the fish itself: it just wasn't seasoned enough and came out pretty bland.  If I make this again I will have to try to give the cod more flavor.

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