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🍽️ Cod fillets in tomato-leek-caper sauce

192 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 0.5 handful basil (5 g)
• 2 garlic cloves
• 2 tbsp olive oil
• 30 g capers (2 tbsp)
• 150 ml vegetable broth
• 400 g chopped tomatoes
• salt
• pepper
• 4 cod fillets (150 g each)

Instructions

1. 1. Wash the leek thoroughly and slice it into thin rings.
2. 2. Finely chop the basil.
3. 3. Peel the garlic and dice it finely.
4. 4. Heat the oil in an ovenproof, deep frying pan.
5. 5. Sweat the leek over medium heat for 5 to 6 minutes.
6. 6. Add the garlic and capers and cook for another 2 minutes.
7. 7. Deglaze the pan with the vegetable broth.
8. 8. Stir the basil and tomatoes into the sauce.
9. 9. Simmer the sauce over low heat for 2 to 3 minutes.
10. 10. Season the sauce with salt and pepper.
11. 11. Rinse the fish fillets and pat them dry.
12. 12. Place the fillets in the pan.
13. 13. Drizzle some of the sauce over the fillets.
14. 14. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
15. 15. Cook the fillets in the oven for 12 minutes.

Nutrition per serving

• kcal: 192
• Protein: 29 g · Fett/Fat: 6 g · Carbs: 4 g