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Roast Cod with Leeks, Plum Tomatoes, and Wilted Spinach

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Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.

Source: Martha Stewart Living, February 1998
Servings

Ingredients

Directions

Cook's Notes

Look for cod fillets that have skin on one side. If they are not available in your area, use cod steaks, and remove the skin before serving.

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  • BklynMom
    14 SEP, 2008
    I've made this recipe for casual family dinners
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