Vegetable-Stuffed Cod Fillets
Rinse the fillets, pat dry, and drizzle with lemon juice. Rinse the leeks and cut into thin rings. Rinse the tomatoes. Slice 1/3 of the tomatoes and dice the rest. Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into cubes. Fill the cavity of the fillets with some of the tomatoes and bell peppers. Add a sprig of dill and top with 1/3 each of the pepper and leeks. Season with salt and pepper to taste and fold to enclose.
Divide the stuffed cod and remaining vegetables between serving ramekins. Divide the broth and wine between the ramekins. Top with cubes of butter. Cover and bake in a 180°C (approximately 350°F) oven for 40 minutes. Remove from oven and garnish with dill. Serve with rice or white bread.