Recipe: Mediterranean Baked Cod (using tomatoes, leek, fennel and white wine)

MEDITERRANEAN BAKED COD

4 tbsp. olive oil, divided use
3 to 4 saffron threads
1 or 2 leeks, white part only, rinsed and chopped (about 1/2 cup)
1 small bulb fennel, trimmed, cored and finely sliced (reserve fennel fronds for garnish)
3/4 cup dry white wine
Juice of 1/2 lemon
4 cod, pollock, hake or haddock fillets (5 oz. each)
3 tomatoes (about 1 pound), quartered
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400 degrees F.

Pour 2 tablespoons olive oil into a 9-inch-diameter casserole. Add the saffron, leek and sliced fennel and toss with the olive oil.

Cover the casserole and bake for 10 minutes, or until the leek and fennel are sizzling and beginning to brown at the edges.

Remove the casserole from the oven, pour in the wine and lemon juice and let cool for a minute or two. Place the fish on top of the vegetables.

In a small bowl, season the tomatoes with plenty of salt, pepper and the remaining 2 tablespoons olive oil. Pour the tomato mixture over the fish.

Cover the casserole and return to the oven for 10 minutes more. There will be plenty of golden-hued broth, spiked with chunks of braised tomato.

Serve in shallow bowls, garnished with minced fennel fronds.

Makes 4 servings
Source: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson