Baked Cod with Leek and Carrot Ribbons

You ever have some random ingredient in your fridge that you can't remember why you bought in the first place, but you feel compelled to use rather than throw out because you hate food waste?

I had a leek once. 

Anyway, this dish's presentation is impressive and it's super easy to make and tasty. SOLID if you want to impress friends at a dinner party but don't want to put forth beef wellington-level effort.

4 cod fillets (about 6 oz each)

1 leek, sliced lengthwise and layers separated

 

2 carrots, sliced into ribbons using a veggie peeler

1/2 lemon, thinly sliced

3 or 4 sprigs of fresh thyme

2 TB olive oil, divided

 

2 TB unsalted butter, cut into 4 pats

1 1/2 tsp seafood seasoning of choice (we used Paul Prudhomme's Magic Seasoning, but you can use Old Bay or JO Spice)

Salt and pepper (how much depends on how salty your seafood seasoning is)

Preheat the oven to 400 degrees F.

After separating your leek layers, wash them thoroughly to remove any dirt and grit because leeks are filthy, then dry them.

Drizzle 1 TB olive oil across the bottom of a 13 x 9 casserole dish. Layer your leek and carrot ribbons on top of the olive oil.

Pat the cod fillets dry with a paper towel. Season them pretty heavily on both sides with the seafood seasoning and s&p because, let's be honest, cod is a pretty meh fish and can use a lot of flavor. Lay the fillets on top of the vegetable ribbons.

Place a lemon slice over each fillet and a small pat of butter on each slice. Lay a thyme sprig between each fillet.

Drizzle the remaining 1 TB of olive oil over everything.

complete with gratuitous Graza placement

Bake in the oven, uncovered, for 15 - 20 minutes or until the cod turns opaque and flakes easily with a fork.

Be all, like, "IM a fANcy ChEf wITh bEAutiFUL FOod."