Roasted Cod with Leek and Tomato

Instructions

• 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 8 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Place the bread in a food processor bowl and process to make coarse crumbs. Transfer to a bowl.
• 3Add the melted butter and salt to the crumbs and stir to coat. Spread evenly in the roasting pan.
• 4Once preheated, place the pan in the oven and cook for 8 minutes. When the Rotate Remind signals, rotate the pan and stir.
• 5The crumbs should be golden brown. If not, cook a little longer.
• 6Transfer the crumbs to a bowl to cool. Add the herbs and lemon zest and set aside.
• 7Adjust the oven to Roast, Convection, 300°F, for 40 minutes and press Start. Meanwhile, continue to the next step.
• 8Combine the leeks with 3 tablespoons oil, salt and season with pepper. Evenly spread in the roasting pan and set the empty bowl aside.
• 9When the oven signals, place the pan in the oven and cook for 40 minutes. Meanwhile, continue to the next step.
• 10Place the tomatoes in the empty bowl and coat in the residual oil. Drizzle the cod with the remaining 1 teaspoon oil, sprinkle with salt and season with pepper.
• 11After 20 minutes cooking, move the leeks to the center of the pan, place the cod on top and add the tomatoes. Return to the oven and cook for a further 20 minutes.
• 12The cod should be just opaque. If not, cook it a little longer.
• 13Drizzle with lemon juice and sprinkle with the herb and lemon crumb.