Roasted Cod with Potatoes and Leeks Recipe

Name: Roasted Cod with Potatoes and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons unsalted butter; 2 cups thinly sliced mushrooms (about 5 ounces); Salt and freshly ground pepper; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 1/2 pounds red potatoes, peeled and very thinly sliced; 1 1/2 cups Chicken Stock or canned low-sodium broth; 1 1/2 pounds cod fillet in one piece; 3 large leeks, white and tender greensplit, thinly sliced corsswise and thoroughly rinsed (about 3 cups); 2 teaspoons olive oil; 1 large plum tomato, diced

Servings: persons

1
Preheat the oven to 450.
2
In a large skillet, melt 1 tablespoon of the butter.
3
Add the leeks and cook over moderately high heat, stirring, until softened, 2 to 3 minutes.
4
Add the mushrooms, season with salt and pepper and cook, stirring, until the vegetables are tender and the juices have evaporated, about 5 minutes.
5
Stir in 1 tablespoon of the parsley and remove from the heat.
6
Coat a 13-by-9-inch baking pan with 1 tablespoon butter.
7
Layer one-third of the potatoes in the pan, overlapping slightly; sprinkle with salt and pepper.
8
Spoon half of the leek mixture over the potatoes, top with another layer of potatoes and season with salt and pepper.
9
Repeat with the remaining leeks and potatoes.
10
Sprinkle with salt and pepper, dot with the remaining 1 1/2 tablespoons butter and pour the stock around the edges.
11
Bake in the upper third of the oven for 25 minutes, or until the potatoes are tender.
12
If they start to overbrown, cover loosely with foil.
13
Rub the cod with the oil, season with salt and pepper and set it on the potatoes.
14
Scatter the tomato and the remaining 1 tablespoon parsley over the fish.
15
Bake uncovered for 8 to 10 minutes, or until the cod is just cooked through.
16
Serve immediately , spooning any pan juices over the potatoes.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 tablespoons unsalted butter, 2 cups thinly sliced mushrooms (about 5 ounces), Salt and freshly ground pepper, 2 tablespoons finely chopped fresh flat-leaf parsley, and more.

Yes, Roasted Cod with Potatoes and Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cod with Potatoes and Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions