Leek wrapped cod with almond saffron sauce
Ingredients
- 2 large leeks
- good handful fresh thyme leaves
- 700g/1lb 9oz chunky cod fillets, cut into 4 rectangles
- 20–24 cherry vine tomatoes, on their vines
- olive oil, for drizzling
- salt and freshly ground black pepper
- 250ml/9fl oz fish stock
- large pinch saffron
- 2 tbsp olive oil
- 100g/3½oz blanched almonds
- 60g/2¼oz fresh breadcrumbs
- 10g/⅓oz fresh flatleaf parsley, roughly chopped
- 2 large garlic cloves
- 3 tbsp extra virgin olive oil
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