Cod with Roasted Leeks and Tomatoes

The smoky flavors of slow roasted tomatoes and leeks are an especially delicious combination.


Roasted Vegetables:

4 leeks, dark leaves trimmed and root end removed

5 large plum tomatoes, cut in half lengthwise

2 tablespoons olive oil

2 tablespoons balsamic vinegar


2 teaspoons fresh rosemary, chopped


4 (6 ounce) fillets cod, halibut or salmon

1 tablespoon butter

2 tablespoons olive oil

3 tablespoons lemon juice

1/2 cup white wine

1/2 cup chicken broth

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 400°.
Roasted Vegetables:
Halve each leek lengthwise. Rinse well under cold running water to wash away sand. Cut leeks crosswise into 2-inch pieces
Place tomatoes and leeks on a large roasting pan that has been sprayed with nonstick cooking spray. In a small bowl, whisk together oil, vinegar, honey and rosemary. Drizzle over tomatoes and leeks. Sprinkle with salt and pepper. Roast for 25 minutes stirring leeks once. Leeks should be tender and tomatoes will begin to shrivel. Set aside.
Season fish with salt and pepper to taste. Heat butter and olive oil in a large skillet. Place fish fillets in hot pan. Cook 5 minutes. Carefully turn fish over and drizzle with lemon juice. Cover and continue cooking until fish flakes when tested with a fork. Remove to a plate and keep warm.
Add wine and broth to pan. Bring to a boil and cook about 5 minutes, until sauce is reduced to 1/4 cup.
Arrange fish on plates. Spoon roasted vegetables around fish. Drizzle with sauce and serve.
Serves: 4