Cod From the Oven

For the cod from the oven, first peel the shallots. Clean the leeks, rinse and cut only the white and light green parts diagonally into 2 cm thick pieces. Remove the peel from the potatoes. Put potatoes and shallots in boiling water and simmer for 5 minutes, after 3 minutes add leek. Then pour off the water.

Wash the fish thoroughly and rub inside and out with the juice of one lemon, season with salt and pepper. Melt the butter. Place fish in “floating” position on the juice pan of the oven. Distribute vegetables evenly, season with salt and season with pepper. Pour the butter over everything. Cook in the hot oven at 220 °C on the lowest shelf (gas 3-4, convection oven 220 °C) for 15 minutes. Pour the butter over the fish frequently and turn the vegetables over to the other side.

Heat the wine, pour evenly over the fish and vegetables and cook for a further 10-15 minutes (convection oven 10 minutes), basting the fish frequently. Remove the cod from the oven and serve.

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