Cod fillets in tomato-leek-caper sauce
by Tavolino
A light, high-protein fish dish where cod fillets are gently oven-baked in an aromatic sauce of leeks, tomatoes, and capers.
Ingredients
- Leek 1 stalk
- Basil 5 g
- Garlic cloves 2
- Olive oil 2 tbsp
- Capers 30 g
- Vegetable broth 150 ml
- Crushed tomatoes 400 g
- Salt to taste
- Pepper to taste
- Cod fillets 4 (150 g each)
Preparation
- 1
Clean the leek, wash thoroughly, and cut into fine rings.
- 2
Wash the basil and chop very finely.
- 3
Peel the 2 garlic cloves and dice finely.
- 4
Heat 2 tbsp of olive oil in a deep, ovenproof pan.
- 5
Sauté the leek in it over medium heat for 6 minutes.
- 6
Add the diced garlic and 30 g of capers and sauté for another 2 minutes.
- 7
Deglaze with 150 ml of vegetable broth.
- 8
Stir in the chopped basil and 400 g of crushed tomatoes.
- 9
Let the sauce simmer for 3 minutes over low heat.
- 10
Season the sauce with salt and pepper to taste.
- 11
Rinse the 4 cod fillets, pat dry, and place them into the pan with the sauce.
- 12
Drizzle the fish with a little sauce.
- 13
Cook in a preheated oven at 180 °C (convection 160 °C) for 12 minutes.