One Pan Meal: Fennel & Leeks with Lemon Cod

Light and distinct in flavor, this one pan meal comes together in 20 minutes or less and screams Spring! This recipe can be made using any mild-flavored white fish: cod, sole, sea bass or flounder are all great options to compliment the subtlety of lemon & wine flavoring. I found some fresh, wild caught Atlantic Cod at our local Hannaford that looked too good to pass up today. I also served it with plain brown rice for the family.

Did you know that cod is a white fish and the most popular food fishes eat in the Atlantic? Did you know that cod can change colors depending on what depth they are at? Cod is high in protein and low in fat, which makes it an excellent protein source. Cod is also high in vitamins and minerals that are essential to bodily functioning. So next time you are craving a mild white fish, try the chameleon of the sea, cod and this recipe! A one pan meal, this dish will keep the whole family feeling nourished and springful.

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INGREDIENTS

(serves 4)

• 1 tbsp olive oil

• 2 medium leeks, halved lengthways and thinly sliced

• 1 large bulb fennel, thinly sliced (reserve the fronds for garnish)

• 1/2 cup white wine

• 4 - 8 oz cod fillets

• juice of 1 lemon

• 1 cup heavy cream

• salt & pepper

To garnish

• zest of 1 lemon

• fennel fronds

DIRECTIONS

1. Heat oil in a large skillet or frying pan and add the leeks. Sauté over a low heat for 8-10 mins until soft and the green of the leeks has intensified.

2. Add the fennel and continue to cook for a further 3-4 mins until softened.

3. Add the wine, stir into the vegetables and simmer for a couple of minutes.

4. Add the lemon juice & cream and season to taste.

5. Give everything a good stir around then nestle the cod fillets into the vegetables.

6. Cover and cook for 5-6 minutes or until the fish is cooked through and flakes easily.

7. Plate cod then spoon leaks & fennel overtop.

8. Garish with some lemon zest & chopped fennel fronds.

ENJOY!