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Butternut Squash and Leeks Baked Cod

Butternut Squash and Leeks Baked Cod

  • Serves 4
  • Prep time 15 minutes
  • Cook time 12 minutes

Nutrition facts

Per serving: Calories 448, Protein 24 g, Fat 36 g, Carbohydrates 7 g, Fibre 1 g, Iron 3 mg, Calcium 203 mg, Sodium 229 mg

Ingredients

  • Courge Butternut
    375 ml (1 1/2 cups) butternut squash, shredded
  • Poireau
    250 ml (1 cup) leeks, sliced
  • Crème à cuisson 15%
    125 ml (1/2 cup) cooking cream (15%)
  • Parmesan râpé
    80 ml (1/3 cup) parmesan, grated
  • Filet de morue
    4 cod fillets, 180 g (about 1/3 lb.) each

Also needed

  • 30 ml (2 tbsp) olive oil

Optional

  • 30 ml (2 tbsp) fresh basil, chopped

Steps

  1. Preheat the oven to 205°C (400°F).
  2. Heat the olive oil in a frying pan over medium heat. Cook the squash and the leeks for 4 to 5 minutes. Add the cream, parmesan, and basil if desired. Season with salt and pepper.
  3. Place the cod fillets on a baking sheet lined with parchment paper. Distribute the prepared squash and leeks onto the fish. Bake for 12 to 15 minutes.

Side dish idea

Oven-Roasted Brussel Sprouts

Remove the exterior leaves of 25 Brussel sprouts. Cut off the stems and slice the Brussel sprouts in half. Mix 60 ml (1/4 cup) olive oil with 10 ml (2 tsp) lemon zest, 10 ml (2 tsp) fresh thyme, chopped, 5 ml (1 tsp) fresh rosemary, chopped, and 10 ml (2 tsp) Cajun spices. Add the Brussel sprouts and mix. Place the Brussel sprouts on a baking sheet lined with parchment paper, cut side down. Roast for 15 to 20 minutes at 205°C (400°F).



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