Wash the leek and cut into fine rings, cut the tomatoes into 1/8 pieces, peel and chop the onions. Heat the oil in a pan and sauté the onions, then add the tomatoes and the leek and sauté lightly. Deglaze with the wine and simmer. Season to taste with the herbs and spices. Salt and flour the cod fillets and fry them in clarified butter until golden brown! Place the tomato and leek vegetables on a preheated plate and arrange 2 cod fillets on each.
This goes well with herb potatoes and a green salad!
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