This delicious fish is low in fat and has a mild flavor. For a healthier alternative, you can substitute nonfat milk instead of cream and use margarine instead of butter. Either way you choose, this recipe is sure to please!
6 Cod Pieces (4-6 oz. each)
Salt and White Pepper
6 ounces Finely Sliced Leeks
3 tablespoons Butter
1/2 cup Heavy Cream or Half & Half
1/2 cup Dry White Wine
1 tablespoon Chicken Paste or Powder
Cornstarch (if needed)
1 pound Fresh Asparagus Cut in 2 Inch Pieces
Place fish loins on a sheet pan and sprinkle it with lemon juice, salt and pepper.
Bake in a 400°F hot oven for 16-20 minutes if frozen, 8-10 if thawed.
Cut, wash and slice leeks.
Melt butter in heavy, deep skillet and simmer leeks at a moderate heat until soft, not brown. Pour in the wine and simmer for 6-8 minutes. Pour in the cream and bring to boil and add the asparagus.
Season with salt pepper and paste at taste and thicken with cornstarch if needed.