Butternut Squash and Leeks Baked Cod
- Serves 4
- Prep time 15 minutes
- Cook time 12 minutes
375 ml (1 1/2 cups) butternut squash, shredded
250 ml (1 cup) leeks, sliced
125 ml (1/2 cup) cooking cream (15%)
80 ml (1/3 cup) parmesan, grated
4 cod fillets, 180 g (about 1/3 lb.) each
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) fresh basil, chopped
- Preheat the oven to 205°C (400°F).
- 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.
- 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).