Cod with leeks and tomatoes
230 cals, 32p, 10c, 6f (per meal)
3/4 lbs (340g)
1 tsp, leaves (1g)
8 oz, cherry tomatoes (227g)
2 tsp (10mL)
2 tbsp (30mL)
1 leek (89g)
1
Preheat oven to 450°F (230°C).
2
In a small baking dish toss together the leeks, tomatoes, oil, lemon juice, thyme, and some salt and pepper.
3
Season cod with salt and pepper on all sides and place on top of vegetables.
4
Cover the dish with foil and bake for 12-18 minutes until cod is opaque and vegetables are soft. Serve.