4 Cod Fillets- 5 oz. each, or substitute any favorite whitefish
¼ Cup All Purpose Flour
¼ Cup Cornstarch
2 Tbsp. Canola Oil
2 Tbsp. Butter
1 ½ Cups Potatoes-peeled, diced ½”
1 ½ Cups Leeks-split in half lengthwise, cleaned and sliced into half rings
1 Cup Onions-sliced thinly
2 tsp. Fresh Thyme-chopped
¼ Cup White Wine
1 tsp. Orange Zest
Salt and Black Pepper To Taste
Preheat oven to 400º f. Heat a sauté pan on medium high heat. Combine the flour and cornstarch, seasoning to taste with salt and pepper. Lightly coat both sides of each fish fillet with the flour mixture, shaking off the excess. Add the canola oil to the pan and add fish fillets. Cook for about 2 minutes on each side or until a light golden. Remove fish to a sheet pan.
Drain the oil from the pan, add the butter and heat over medium heat. Add the leeks, onions and thyme. Season lightly with salt and pepper. Cook covered for about 5 minutes or the vegetables begin to soften. Add the wine and boil down to evaporate the alcohol. Finish by adding the orange zest. Reserve hot.
To finish, place the fish in the oven for about 5-8 minutes depending on the thickness of the fish until the fish flakes and is 145ºf measured at the thickest point with a thermometer. Serve fish fillets on a bed of the tender leeks.Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
