Cod in Leek Leaf

The cod in leek leaf is an elegant and delicious dish, combining the delicate flavour of the fish with the sweetness of the leeks. Here’s how to prepare it:

Ingredients

• 4 cod fillets (about 150-200 grams each)
• 4 large leek leaves
• Extra virgin olive oil
• Salt and pepper to taste
• 1 lemon (for juice and grated zest)
• Aromatic herbs (such as thyme or parsley, optional)

Preparation

1. Start by cleaning the leek leaves well; to do this, cut off the roots and the darker green part, then rinse the leaves under cold water. Make a light incision along the leaf to open it and be able to flatten it. If the leaves are very large, you can cut them in half lengthwise.
2. Boil the leek leaves in salted boiling water for 1-2 minutes, then immediately plunge them into ice water to stop the cooking and maintain a bright green color. Dry them carefully.
3. Prepare the cod fillets by drying them and seasoning with salt, pepper, and a drizzle of oil. You can also add some grated lemon zest and finely chopped aromatic herbs to further flavour the fish.
4. Wrap each cod fillet with the blanched leek leaves, sealing it well to create a “package”.
5. Heat a drizzle of oil in a non-stick pan and cook the cod and leek “packages” for a few minutes per side, until the fish is cooked through and the leek leaves have acquired a slight crispiness.
6. Serve immediately while the fillets are hot, garnishing with lemon slices and a raw drizzle of oil if desired.

Curiosity

Cod is a very versatile fish in the kitchen, an excellent source of protein and omega-3. Cooking in leek leaf is not only aesthetically pleasing but helps keep the fish moist and flavoured. Using leek leaves as a natural “parchment paper” is a nice way to add flavour and innovate the presentation of the dish.