Coming home from work on a Friday, there’s nothing I want to do less than cook, as much as I love to do it. As I sit here alternating between Diet Coke and white wine (don’t ask), the oven is doing all the work. It’s nice that still constitutes as cooking, isn’t it?
In the oven right now: pearly white filets of cod nestled in amongst leeks and tomatoes braising in a sauce of garlic, white wine, and herbs from my garden. I can’t tell you how great it smells.
I adapted this recipe from Martha Stewart’s Every Day Food— a magazine and website I’ve come to consult for recipes and recipe inspiration as of late.
- 2 leeks, trimmed, washed and sliced into rounds
- grape tomatoes (as many as you’d like)
- 2 cloves of garlic, minced
- about 1 1/2 cups of white wine
- fresh herbs (I used dill, rosemary, and oregano)
- olive oil
- Preheat your oven to 375ºF
- Drizzle a touch of olive oil (2 tablespoons) on the bottom of a glass pyrex casserole dish
- Add your leeks, toss in the olive oil, sprinkle a bit of salt and pepper
- Place in the oven, uncovered, for 15 minutes
- Pour yourself a glass of wine (at least that’s what I did)
- If you haven’t already, now’s a good time to mince your garlic and pluck your herbs from your garden
- Once the leeks are done, crank up the oven to 450ºF
- Add the tomatoes, the garlic, and the herbs. I chose to place the dill directly on top of my cod (which I salted!) before nestling them amongst the aromatics.
- Add your white wine
- Cover semi-tightly with tin foil for 15-20 minutes.
- Uncover. The fish should be flakey and falling apart, but not too done, the tomatoes should have begun to resemble prunes or dates (wrinkly skin), the leeks should be on their way to melted, the white wine and garlic should have made a sauce for you.
In case you were wondering, it tastes fantastic, too.