Roasted Cod with Leek and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate white cod fillets roasted to tender perfection with caramelized leeks and a fragrant herb butter sauce that brings out the natural sweetness of both ingredients.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 3leeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1lemon(zested and halved)
- 3garlic cloves(minced)
- 118 mldry white wine
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the cod fillets dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the fish ensures a better sear and prevents it from steaming during cooking.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the sliced leeks and sauté for 4-5 minutes, stirring occasionally, until they begin to soften and take on a golden color.
Tip: Don't rush this step—caramelizing the leeks brings out their natural sweetness.
- 3
Push the leeks to the sides of the skillet and add the minced garlic to the center. Sauté for about 1 minute until fragrant, then stir the garlic into the leeks.
- 4
Create a small pocket among the leeks and place the cod fillets skin-side down in the skillet. Cook undisturbed for 2-3 minutes until the skin crisps slightly.
Tip: Starting the fish on the stovetop helps achieve a flavorful crust on the skin.
- 5
Pour the white wine and vegetable broth around (not over) the cod fillets. Dot with 2 tablespoons of butter and sprinkle the fresh thyme over everything.
- 6
Transfer the entire skillet to the preheated oven and roast for 12-15 minutes, until the cod is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked cod.
- 7
Remove from the oven and gently transfer the cod to serving plates. Stir the remaining 2 tablespoons of butter, fresh parsley, and lemon zest into the leeks and pan sauce.
Tip: The residual heat will melt the butter and create a silky sauce.
- 8
Spoon the leeks and sauce around each cod fillet, squeeze fresh lemon juice over the top, and serve immediately.
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