COD WITH LEEKS AND TOMATOES

"Cod is a lean fish that is available year-round and can be baked, broiled or poached. Its mild taste pairs well with sharp flavors. Other firm, mild fish, including halibut, sole or haddock, can be used in place of cod."

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, patted dry
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3 sprigs thyme or 1 teaspoon dried thyme
Coarse salt and fresh ground pepper
2 1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Preheat oven to 450 degrees F.

In a 9-by-13-inch baking dish, toss together leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with foil and bake until leeks just begin to soften, 8-10 minutes.

Remove from oven. Add tomatoes and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place fish on top of the vegetables.

Cover dish and bake until fish is opaque throughout, 15-20 minutes. Serve immediately.

Serves 4
Source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine