Cod fillets in tomato-leek-caper sauce

Preparation

1. 1
   Step 1

   Clean the leek, wash thoroughly, and cut into fine rings.

2. 2
   Step 2

   Wash the basil and chop very finely.

3. 3
   Step 3

   Peel the 2 garlic cloves and dice finely.

4. 4
   Step 4

   Heat 2 tbsp of olive oil in a deep, ovenproof pan.

5. 5
   Step 5

   Sauté the leek in it over medium heat for 6 minutes.

   Timer · 6 min
6. 6
   Step 6

   Add the diced garlic and 30 g of capers and sauté for another 2 minutes.

   Timer · 2 min
7. 7
   Step 7

   Deglaze with 150 ml of vegetable broth.

8. 8
   Step 8

   Stir in the chopped basil and 400 g of crushed tomatoes.

9. 9
   Step 9

   Let the sauce simmer for 3 minutes over low heat.

   Timer · 3 min
10. 10
    Step 10

    Season the sauce with salt and pepper to taste.

11. 11
    Step 11

    Rinse the 4 cod fillets, pat dry, and place them into the pan with the sauce.

12. 12
    Step 12

    Drizzle the fish with a little sauce.

13. 13
    Step 13

    Cook in a preheated oven at 180 °C (convection 160 °C) for 12 minutes.

    Timer · 12 min