Cod with Creamy Leeks
Cod with Creamy Leeks is a lovely dish that’s impressive enough for entertaining but easy enough for a weeknight. It’s a great way to work more delicious fish into the menu. Serve with Saffron Rice or Basmati Rice Pilaf with some roasted vegetables or a simple salad.
We have been working towards a more diverse diet that increases our fish and whole grains. And, here in Montana, it can be a little challenging to find exciting fish options. But we can always get cod or other white fish at the local market. This Cod with Creamy Leeks sure makes me want to remember to work fish into the menu. While heavy cream may not be the most healthful addition, it sure makes a tasty dish!
There’s not much prep involved with this dish, so it goes together in a jiffy. Start with prepping all of the items for the meal. Get everything measured out and prepped, so it’s ready and organized. When the sauce is simmering and the fish goes into it and placed in the oven, it’s time to start the rice. When the rice is simmering, get your veggies into the oven or finish up your salad and everything will be ready at the same time. This could easily be a 45-minute meal.
We’re red wine fans in our house and I’m not the most knowledgeable about white wine. I usually don’t subscribe to the “rules” of how to serve wine with food. I like a light red blend or Pinot Noir with fish but do what you like. This would be great with a Pinot Grigio, Sauvignon Blanc, or Verdelho. Something light, dry, and crisp will be great with the rich cream. Drink what you like and keep trying new things!
Cod with Creamy Leeks
Ingredients
Ingredients:
- ¼ cup unsalted butter
- 4-5 cloves garlic smashed and roughly chopped
- 2 leeks thoroughly washed and sliced thin
- ¼ cup white wine Pinot Grigio or Sauvignon Blanc are great
- 1 ½ cups heavy cream
- 1 teaspoon kosher salt
- ½ cup fresh dill roughly chopped
- 6 filets of cod or other white fish
- Juice of 1 lemon
- 1 lemon sliced into thin rounds
Instructions
Directions:
- Preheat the oven to 350 degrees F.
- In a large, oven-safe pan, melt the butter over medium heat. Add the leeks and cook until they’re just starting to turn golden, about 5-7 minutes, add the garlic and continue cooking until just fragrant, another 45-60 seconds. Add the wine to the pan, and cook until the liquid is just lightly reduced, about 3 minutes.
- Add the cream to the pan, and cook, stirring, until warm, about 3 minutes. Add the salt and the dill to the pan, turn down the heat a bit to medium-low, and cook, stirring until the sauce begins to bubble, about 2 minutes. Add the fish fillets to the pan and use tongs to flip them once or twice, so that they are completely covered in the sauce.
- Add the lemon juice to the pan, then place the slices on top of the fish. Bake the fish until it’s tender, about 30 minutes. Using an instant read thermometer, test the fish to make sure it has reached at least 145 degrees in the thickest part of the fillet. To test the fish manually, poke a fork into one fillet, and twist; the fish should flake relatively easily.
