Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors. Other firm, mild fish, including halibut, sole, or haddock, can be used in place of cod.

　　

Ingredients

Serves 4

　　2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry

　　1 teaspoon freshly grated lemon zest

　　2 tablespoons fresh lemon juice

　　1 tablespoon olive oil

　　3 sprigs thyme or 1 teaspoon dried thyme

　　Coarse salt and fresh ground pepper

　　2 1/2 cups cherry tomatoes (about 12 ounces)

　　4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

　　

Step 1

Preheat the oven to 450°F. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.

　　

Step 2

Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.

　　

Step 3

Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.

　　

Preparing the Leeks

Step 4

First cut away and discard the leek’s root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.