The smell of ripe cherry tomatoes and sliced leeks cooking in butter and white wine is incredible. The natural acidity of tomatoes and the tender nature of leeks really pair well with the creaminess of butter, and the sharp acidity of the white wine. I like to serve this vegetable ragout as the base for an easy baked white fish dish; in this case, I have baked flaky cod filets that have been wrapped in thinly sliced prosciutto and flavored them with lemon slices and fresh thyme. Each bite of the flaky fish and the flavorful ragout is super scrumptious; feel free to use halibut, sea bass or any other of your favorite white fish varieties for this tasty dish.
(To view this recipe, click on the blue title of the blog post above*)
Prosciutto-Wrapped Cod with Tomatoes & Leeks
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 4 cloves garlic, thinly sliced
- pinch of crushed red pepper flakes
- 2 leeks, root end and green stalks trimmed, white section thinly sliced and soaked to get rid of the sand
- 1 cup cherry or grape tomatoes, halved
- salt and pepper
- 1/2 cup dry white wine
- 2 cod filets
- 2 slices thinly sliced prosciutto
- Fresh thyme
- 1 lemon, thinly sliced
Directions:
- Preheat the oven to 400 degrees. To prepare the fish, season each filet with a pinch of salt and pepper. Then place 1 lemon slice a 1 sprig of fresh thyme on each filet; wrap in a piece of prosciutto. Place on an oiled baked sheet. Bake the fish for 10-12 minutes, or until flaky.
- In the meantime, melt the butter along with the oil and crushed red pepper flakes in a straight-sided sauté pan. Add in the garlic, tomatoes and leeks; season with ½ teaspoon of salt and a big grinding of pepper. Sauté over medium heat for 8-10 minutes, or until the leeks are tender and the tomatoes begin to break down. Turn the heat to low and add in the white wine. Cook for another 3-4 minutes, or until half of the wine is absorbed.
- Serve the warm ragout with the cooked fish.
Tagged: cherry tomatoes, cod, cod filets, fish, fresh thyme, leeks, lemons, prosciutto, seafood, tomatoes, tomatoes and leeks, white fish, white wine
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