Food writer Colu Henry gives cod the treatment it deserves in this recipe, paired with flavorful leeks cooked in white wine and chicken broth, and crunchy snap peas for the finishing touch.

Ingredient

• 1 1/2  cups chicken stock

• 3/4 cup dry white wine

• 1 bay leaf 

• 3 to 4 slender leeks, trimmed and cut about an inch or so above where the white turns to pale green, halved lengthwise, dark green tops discarded

• 1/2 pound sugar snap peas, strings removed 

• 1/4 cup unsalted butter

• 2 tablespoons lemon juice

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper 

• 4 (6-ounce) cod fillets 

• 2 tablespoons olive oil 

• 1 cup roughly chopped mixed fresh herbs, such as dill, chives, basil, mint, or parsley 

• Flaky sea salt, for serving (optional)

Direction

 

1. Combine chicken stock, wine, and bay leaf in a high-sided skillet, and bring to a simmer over medium-low. Add leeks; cook, stirring occasionally, until they are just shy of tender, 7 to 8 minutes. Add snap peas, and simmer until they are just cooked through, 2 to 3 minutes (you want them crunchy). Reduce heat to low; swirl in butter, stirring until it melts. Remove from heat, and stir in lemon juice and 1/2 teaspoon kosher salt.

2. Season fish well with black pepper and remaining 1 teaspoon kosher salt. Heat olive oil in a cast-iron or non-stick skillet over medium-high. Cook fish, skin side down, until flesh starts to turn opaque and skin is crispy, about 3 minutes. Flip fish and finish cooking, about 2 minutes.

3. Remove and discard bay leaf. Evenly spoon some of the vegetable broth, leeks, and snap peas into 4 wide bowls. Place a fish fillet on each, and spoon some of the remaining broth around. Shower with fresh herbs, and season with flaky salt, if desired.