Cod Fillets in Tomato-Leek-Caper Sauce

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 diced tomatoes
• Salt
• Pepper
• 4 cod fillets (about 150 g each)

Instructions

1. 1.

   Clean the leek, wash thoroughly and slice into thin rings. Wash the basil and finely chop it. Peel the garlic cloves and dice them.

2. 2.

   Heat the oil in a deep oven‑proof pan. Sauté the leeks for 5–6 minutes over medium heat. Add the garlic and capers and sauté for another 2 minutes. Deglaze with vegetable broth. Add the basil and tomatoes, simmer on low heat for 2–3 minutes; season with salt and pepper.

3. 3.

   Pat the fish fillets dry, place them in the pan, drizzle some sauce over them, and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 12 minutes.