Baked Cod with Potato-Leek Purée

Ingredients

• 500 g starchy boiling potatoes
• Salt
• 2 stalks leek (ca. 300 g)
• 3 tbsp butter
• Salt
• pepper (ground)
• 1 pinch nutmeg
• 75 ml milk
• 600 g cod fillets (4 pieces)
• Salt
• 2 tbsp Lime juice
• pepper (ground)
• 2 tbsp butter
• 1 tbsp oil
• butter (for the dish)
• 2 Tomatoes
• 1 Red Onion
• 2 tbsp olive oil
• 3 tbsp breadcrumbs
• 3 tbsp finely grated parmesan
• 2 tbsp finely chopped basil
• Salt
• pepper (ground)

Instructions

1. 1.

   For the purée, peel the potatoes and cover with salted water; bring to a boil and cook until tender in 20 minutes. Meanwhile, wash, quarter, seed, and dice the tomatoes for topping. Dice the onion finely, sauté in hot oil, add the tomatoes, sauté briefly, remove, and mix with breadcrumbs, parmesan, and basil leaves. Season the mixture with salt and pepper.

2. 2.

   Preheat the oven grill to its highest setting. Season the cod fillets with salt, lime juice, and pepper. Heat butter and oil in a pan and gently sear each side of the fish for 2-3 minutes; transfer to a greased baking dish, top with the tomato-parmesan mixture, and bake under the hot grill on the upper rack until golden brown for about 2 minutes (watch closely!).

3. 3.

   For the purée, wash and trim the leek, cutting white and light green parts into rings. About 5 minutes before the potatoes finish cooking, sauté the leek rings in 1 tbsp butter and season with salt, pepper, and nutmeg. Warm the milk with remaining butter. Drain the potatoes, let them dry briefly, then press through a masher or mix directly in the milk, mashing with a potato masher. If the purée is too firm, add 2-3 tbsp warm water as needed. Season the purée with salt, pepper, and nutmeg, fold in the leek. Spread the purée on warmed plates and arrange the baked cod fillets on top.