Cod with Leeks and Cherry Tomatoes

Pre-heat your oven to 450 degrees.

Trim the leeks and remove the dark green parts. Slice the leek in half and make sure to wash really well. Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly. Dice the leeks and toss into a cast iron skillet or a baking dish. Add one Tablespoon of butter, one grated garlic clove, salt, pepper and the one Tablespoon of lemon juice. Put your dish into the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon. Remove from the heat and set aside. You should have a nice bed of leeks to lay your fish and tomatoes on.

Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper. Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout. Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod. Add the other Tablespoon of butter to the fish- you could melt it and pour it over or just cut little pats and place it on top. Chop the thyme and sprinkle over everything. Squeeze the other Tablespoon of lemon juice over the fish. Put the skillet back in the oven and cook for about 15 minutes. Serve piping hot.