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–+ servings

Buttery Fish And Vegetables

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet 10-inch

Ingredients

  • 2 tablespoons butter
  • 1 cup sliced leeks
  • 1 cup shredded carrots from 10-oz bag
  • 1 lb cod fillets cut into Serving pieces
  • 1 can vacuum-packed whole kernel corn or whole kernel corn with red and green peppers drained
  • Lemon wedges if desired

Instructions

  • In 10-inch skillet, melt butter over medium-high heat.
  • Add leeks and carrots; cook Minutes, stirring frequently, until softened.
  • Arrange vegetable mixture into 4 mounds in skillet.
  • Place 1 piece of fish on each mound.
  • Pour corn over fish.
  • Reduce heat to medium-low; cover and cook 10 minutes or until fish flakes easily with fork.
  • Serve with lemon wedges.

Notes & Wine Advice

Quick Variation:
Snapper, grouper or any fish with mild flavor and medium-firm to firm texture can be used instead of the cod.

Nutrition values

Calories: 200 kcal
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Course; Fish / Main Course / One Pot Dinner