INGREDIENTS
6 Cod pieces
Lemon juice
Salt and pepper to taste
6 oz. finely sliced leeks
4 TBSP. butter
1/2 cup heavy cream or half and half
1/2 cup dry white wine
Cornstarch, if needed
1 lb. fresh asparagus cut in 2-inch pieces
DIRECTIONS
Heat oven to 400 degrees.
Place fish on a rimmed cookie sheet and sprinkle with lemon juice, salt and pepper.
Bake for 16 to 20 minutes if frozen, 8 to 10 if thawed.
Cut, wash and slice leeks.
Melt butter in heavy deep skillet and simmer leeks until soft, not brown.
Pour in the wine; simmer 6-8 minutes.
Pour in the cream; bring to a boil and add the asparagus.
Season with salt and pepper and thicken with cornstarch if needed.
Serve over rice.
Serves 4-6.
