Seared Cod with Leek Rounds and Lemony White Wine Cream Sauce

Seared Cod with Leek Rounds and Lemony White Wine Cream Sauce

Prep Time: 25 minutes

Cook Time: 30 - 35 minutes

Servings: 4

Ingredients:

• 1 lb cod filets (or white fish of choice)
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 tbsp olive oil (more as needed)
• 2 leeks, green tips removed and cut into 1 inch rounds (and cleaned)
• 1 tbsp butter
• 2 garlic cloves, minced
• A few sprigs each of thyme, rosemary, and sage, stems removed and finely chopped
• ¾ cup dry white wine
• Juice and zest of ½ lemon
• ½ cup heavy cream
• Parsley, to garnish
• Chili oil (optional)

Directions:

1. Pat the cod filets dry and season with salt and black pepper. Spread the flour out onto a large plate, and pat each filet into the flour to coat.
2. Heat 2 tbsp olive oil over medium-high heat in a large skillet (I used a 10 inch nonstick pan).
3. Sear the cod filets once the oil is hot, 3-4 minutes on one side until golden. Flip and repeat on the other side. Remove onto a plate and turn the heat down to medium.
4. Add more olive oil if needed and sear the leek rounds. Lightly salt the leeks.
5. Once deeply golden on one side, flip and repeat on the other side and season once again with salt. Once golden and softened, remove onto a plate.
6. Add a tbsp of butter to the hot pan and cook the garlic cloves and chopped aromatics, about 2-3 minutes.
7. Deglaze with the white wine and lemon juice. Add the lemon zest. Continue to simmer until the wine has reduced by ½, then add the heavy cream.
8. Bring to a simmer, then add the leeks and cod back to the pan. Tilt the pan to the side and spoon the sauce over the leeks and cod.
9. Once everything is warmed and the sauce is thickened, remove from the heat and garnish with chopped parsley and chili oil. This is great served with rice or bread to soak up the sauce.