Preparation of vegetables: Preheat the oven to 180°C. Slice the onion, slice the leek and cut the carrots into small cubes. Arrange them in a dish, add the cherry tomatoes, a drizzle of olive oil, salt and pepper.
Assembly: In a bowl, mix the crème fraîche with the mustard, then pour this sauce over the vegetables in the dish.
Cooking the cod: Place the cod fillets on the bed of vegetables, sprinkle with fresh thyme, then bake for about 25 minutes, until the fish is cooked and lightly browned.
Tasting: Serve immediately, topping the cod fillets with the vegetable sauce. Serve with basmati rice or potatoes for a complete dish.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4 people