Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Cod Baked in Foil with Leeks and Carrots recipes
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 1/4 teaspoons finely grated lemon zest from 1 lemon; lemon cut into wedges
- 2 medium garlic cloves, minced or pressed
- 1 teaspoon minced fresh thyme leaves
- salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
- 2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
- 4 tablespoons vermouth or dry white wine
- 4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
Instructions
Cod Baked in Foil with Leeks and Carrots recipes serves 4 original recipe by The Bitten Word.
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