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

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