Baked Crusted Cod Over Leeks With Chimichurri

I love cod baked with tomatoes, and here I amped up the game by coating them with panko and baking them atop braised leeks. Cod is so mellow that it does well to augment with leek, tomato and lemon.  But wait - there's more! A splash of chimichurri sauce kicks this whole dish up a notch, as Emeril would say. Wow - this is almost an oxymoron - way-flavorful cod!

2 Tbsp butter plus 1 Tbsp olive oil

2 small, clean leeks, sliced in half lengthwise (I used Trader Joe’s)

1/2 cup dry white wine (optional)

1/2 cup chicken broth

1 lb cod fillets, cut into 4 portions

1/4 cup panko crumbs

12 grape tomatoes, halved lengthwise

1/2 lemon, sliced thinly

Chimichurri:

4 Tbsp fresh rosemary leaves

large palmful fresh cilantro, leaves and stems

3 cloves garlic

1/2 tsp crushed red pepper flakes

juice of 1/2 lime (or lemon)

1/4 tsp salt

fresh ground black pepper to taste

1/4 cup olive oil

Preheat oven to 375F.

Melt the butter in the olive oil in an oven-going pan (I used a cast iron skillet). Brown the leeks, cut-side down, in the skillet over medium heat for about 5-8 minutes.  Cut them to fit. Check for development of a nice browning.  When browned, add the wine and broth and bring to a gentle boil.  Reduce to a good simmer and braise the leeks for about 12-15 minutes, until very fork-tender. If necessary, add a dash of water if the mixture runs a bit dry.

Pat the cod dry and season both sides with salt and pepper.

Meanwhile, pulse together all the chimichurri ingredients except the olive oil, in a small food processor. You want a fine grind, not a purée.  Tip the aromatics into a small bowl and stir in the olive oil.  Let the chimichurri rest for a good half hour, at least, to meld the flavors.

Place the panko crumbs on a plate or wide shallow bowl.  Coat each piece of cod on both sides with the crumbs.  Lay the cod on the softened, cooked leeks (a bit of poaching liquid left over is just fine). Tip the tomatoes about the cod, mostly on the sides and in-between - I like to leave most of the panko surface free to brown well.  Add the lemon slices in the same manner. Spray fillets with a dash of oil to help browning.

Bake in oven for about 20 minutes, or until the fish is cooked through and nicely browned.

Garnish with chimichurri sauce, plate and serve.

Serves 2-4.

Cook's Notes: I served with Roasted Buffalo Texas Style Fries.