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Ingredients
- 4 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 lb Cod steaks - (4 ea at 1 1/2" thick)
- 2 lrg Leeks, with part of the green sliced crosswise
- 2 Tbsp. Finely-minced fresh basil
- 1 c. Fish stock
- 1/2 c. Dry white wine
- 2 x Garlic cloves chopped
- 1/3 c. Heavy cream
- 1 1/2 c. Fresh sweet corn kernels cut from the cob (abt 3 ears)
Directions
- Preheat the oven to 375 degrees.
- Heat the oil in a heavy skillet which you can put in the oven. Season the cod steaks and sear them quickly on both sides. Remove and reserve the steaks.
- Add in the leeks to the pan and saute/fry for 5 to 8 min till soft. Add in the basil, fish stock, and white wine, bring to the simmer. Put the cod on top of the leeks, cover the skillet tightly with foil, and bake for 10 to 12 min, till the fish is fork tender. Remove the steaks to a serving platter and keep hot.
- While the fish is baking, simmer the garlic in the cream for 10 min. Then add in the cream to the fish stock and reduce the liquid by half. Add in the corn kernels and simmer 2 or possibly 3 min, then pour the mix over the cod.
- This recipe yields 4 servings.
- Comments: If you serve this warm, accompany the fish with little new potatoes baked with herbs, or possibly perhaps with a warm spicy corn bread. This dish is particularly good cool because the natural gelatin in the fish helps thicken the garlic-cream sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 38 | 36% |
| Total Fat 4.35g | 5% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 201mg | 8% |
| Potassium 199mg | 6% |
| Total Carbs 9.91g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.64g | 1% |
| Protein 2.68g | 4% |
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