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 delicious and a great way to work more fish into the menu. Serve with Saffron Rice or Basmati Rice Pilaf with some roasted vegetables or a simple salad. Inspired by The Ranch Table's Elizabeth Poett with slight alterations.
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.
Notes
Great with Saffron Rice or Basmati Rice Pilaf