- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fennel seeds
- 4 (5 ounce) cod fillets
- 1 teaspoon olive oil
- 2 1/2 cups chopped leeks (white portion only)
- 1/2 cup chopped scallions
- 2 cloves garlic, chopped
- 2 teaspoons unbleached flour
- 1/4 cup non alcoholic white wine
- 1/4 cup fat-free chicken broth
- 2 tablespoons low-fat (1%) milk
- Preheat oven to 375 degrees F (190 degrees C).
- Press peppercorns and fennel seeds into both sides of cod fillets. Set aside.
- In a skillet with an ovenproof handle, heat oil over medium-high heat. Add leeks, scallions, and garlic. Cook stirring frequently, until tender, 4 to 5 minutes. Stir in flour and cook for 1 minute. Stir in wine, broth, and milk. Bring to a boil. Remove from heat. Place cod fillets on top of leek mixture in skillet and bake until fish flakes easily with a fork, about 10 minutes. Serve cod topped with leek mixture.