Fish with squash and leeks

Name: Fish with squash and leeks
Prep time: 27 min
Cook time: 12 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 375 ml (1 1/2 cups) of Butternut squash, grated; 1/4 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks; 125 ml (1/2 cup) of 15% cooking cream; 75 ml (1/3 cup) of Parmesan, grated; 4 cod fillets of 170 g (about 6 oz each); 30 ml (2 tablespoons) of olive oil; 30 ml (2 tablespoons) of fresh basil, minced

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Author: Les Cultures de chez nous

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Preparation 15

Baking 12

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

375 ml (1 1/2 cups) of Butternut squash, grated
1/4 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of 15% cooking cream
75 ml (1/3 cup) of Parmesan, grated
4 cod fillets of 170 g (about 6 oz each)
30 ml (2 tablespoons) of olive oil

Optional:

30 ml (2 tablespoons) of fresh basil, minced

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
In a pan, heat oil over medium heat. Cook squash and leeks for 4 to 5 minutes. Add cream, Parmesan, and basil, if desired. Salt and pepper.
Set cod fillets on a baking sheet covered with parchment paper. Divide the squash-and-leek mixture among the fish. Oven-bake for 12 to 15 minutes, then serve.