Roasted Cod with Leek and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Cod is such a wonderful lean protein that's gentle on the stomach and packed with omega 3 fatty acids, plus it takes beautifully to a simple herb butter without needing complicated techniques. The roasted leeks become sweet and tender, while fresh thyme and parsley infuse everything with incredible flavor. Best of all, it uses ingredients you probably have on hand, and there's minimal cleanup involved. Your family will think you spent hours in the kitchen when really you've made something elegant and nourishing in under an hour.
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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