Font Size: A A A

Recipe Courtesy of Reasor's

This delicious fish is low in fat and has a mild flavor. For a healthier alternative, you can substitute nonfat milk instead of cream and use margarine instead of butter. Either way you choose, this recipe is sure to please!

Ingredients

• 6 Cod Pieces (4-6 oz. each)
• Lemon Juice
• Salt and White Pepper
• 6 ounces Finely Sliced Leeks
• 3 tablespoons Butter
• 1/2 cup Heavy Cream or Half & Half
• 1/2 cup Dry White Wine
• 1 tablespoon Chicken Paste or Powder
• Cornstarch (if needed)
• 1 pound Fresh Asparagus Cut in 2 Inch Pieces

Add Ingredients to Shopping List

Directions
1. Place fish loins on a sheet pan and sprinkle it with lemon juice, salt and pepper.
2. Bake in a 400 F hot oven for 16-20 minutes if frozen, 8-10 if thawed.
3. Cut, wash and slice leeks.
4. Melt butter in heavy, deep skillet and simmer leeks at a moderate heat until soft, not brown. Pour in the wine and simmer for 6-8 minutes. Pour in the cream and bring to boil and add the asparagus.
5. Season with salt pepper and paste at taste and thicken with cornstarch if needed.
6. Serve on a bed of Basmati rice.

Servings: 6