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Cod with Leek Sauce
Recipe Courtesy of Reasor's
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)
  • Lemon Juice
  • 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

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  1. Place fish loins on a sheet pan and sprinkle it with lemon juice, salt and pepper.
  2. Bake in a 400°F hot oven for 16-20 minutes if frozen, 8-10 if thawed.
  3. Cut, wash and slice leeks.
  4. 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.
  5. Season with salt pepper and paste at taste and thicken with cornstarch if needed.
  6. Serve on a bed of Basmati rice.
Servings: 6