
Cod with Leeks and Almond Crumb
The leeks soften first on their own in the microwave, then move to the grill dish with a shaken-together mustard cream sauce and the cod fillets pressed in on top. A last dusting of ground almond, parmesan and dill bakes into a light, savoury crumb during the short final cook.
- Total time
- 39 min
- Prep
- 20 min
- Cook
- 16 min
- Rest
- 3 min

Ingredients
Method
Peel and wash the leeks thoroughly. Cut them into thin rounds.
Cook them with 30 ml (2 tbsp) of water in the Tupperware MicroCook Casserole for about 10 minutes at 600 W. Let stand for 3 minutes, then drain.
Shake all the sauce ingredients together in the Tupperware Quick Shake.
Blend the ground almonds, picked dill leaves, grated Parmesan and butter together.
Spread the leeks in the Tupperware MicroPro Grill, pour over the sauce and press the cod fillets into the centre. Scatter the almond mixture on top and cook for about 6 minutes at 900 W with the lid in the raised position. Serve without delay.







