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1 1/2 pounds cod fillets — washed and dried

1 tablespoon olive oil

2 leeks, well washed — cut in 1/2″ slices

1 clove garlic — minced

3/4 cup sherry

lemon pepper — to taste salt — to taste 1 lemon — for garnish

In large skillet, heat oil over medium-high heat; saute sliced leeks ~5 minutes or until tender. Push leeks to one side; place cod in skillet. Pour sherry into skillet; then season fish to taste with salt and lemon pepper. Cover tightly and poach fish about 5 minutes each side. Serve each fillet smothered with leeks.

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