Cod with leeks, tomatoes and artichoke hearts served with saffron rice

This recipe is from Martha Stewart Every Day Food Cookbook (Pg 61)




2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 cup frozen artichoke hearts (run under warm water to slightly defrost)
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Directions
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes and artichoke hearts, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

{Review}
This is a great spring dish and was really easy. I admit that I don't cook fish as often as I should but, this is one that might entice me to make more
Husband approved

{Serve with}
Saffron rice. I buy the kind in a box (kind if like rice a roni) its easy and tasty.

{Time}
10 min prep, 30 min in oven