Directions

1. Heat a small pan and add the butter. Allow it to gently melt.

2. Finely slice the leeks and add them to the pan. Start to cook them over a low-medium heat.

3. Whilst the leeks soften, place the cod fillets on top and cover the pan with a lid. This will keep all of the moisture in the pan whilst the fish cooks.

4. After around 5 minutes, the fish should be fully cooked and firm to touch. Remove the fish from the pan and place on a serving plate.

5. Reduce the heat of the pan down to low and add the dijon mustard, soured cream and capers. Mix these with the leeks to create a sauce. Add a tablespooon of water if the sauce is too thick, or reduce the sauce down until it is to your preference.

6. Add salt / pepper to taste, then serve on top of the fish.

7. Sprinkle on some finely chopped chives to finish!