Source: dLife

The leeks are sauteed with garlic and lemon to give a unique taste to tender cod fillets.

Servings

0.5 tsp black peppercorns , freshly cracked
0.5 tsp fennel seed , finely crushed
4 fresh cod fillets , 5 ounces each
1 tbsp extra virgin olive oil
3 fresh leeks , white part only, thinly sliced
3 scallions , finely chopped
2 medium garlic cloves , minced
2 tsp whole wheat flour
0.25 cup white wine
0.25 cup chicken broth
2 tbsp lowfat milk , 1% milk

1 Heat oven to 375 degrees.
2 Press the peppercorns and fennel seeds into both sides of the fillets and set aside.
3 In an oven proof skillet, heat the oil over medium heat. Add the leeks, scallions, and garlic and cook, stirring frequently for 4 minutes or until tender.
4 Stir in the flour and cook for 1 minute. Stir in the wine, broth and milk and bring to a boil. Remove from heat.
5 Place the fish on top of the leek mixture in the skillet and bake for 10 minutes, or until the fish flakes easily.
6 Serve the fish topped with the leek mixture.