Description
Tender cod fillets cooked in a creamy sautéed leek sauce infused with garlic, lemon, and fresh herbs. This elegant and healthy seafood main dish offers a light yet satisfying flavor, perfect for a weeknight dinner or special occasion.
Ingredients
Seafood
- 4 cod fillets, about 150 g each
Vegetables & Aromatics
- 3 large leeks, white and light-green parts, thinly sliced
- 2 cloves garlic, minced
Liquids & Fats
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup heavy cream
- ½ cup vegetable or chicken broth
- 1 tbsp lemon juice
Seasonings & Herbs
- 1 tsp lemon zest
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Season the Cod: Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, and dried thyme to enhance flavor.
- Cook the Cod: Heat olive oil in a large skillet over medium heat. Place the cod fillets in the hot pan and cook without moving for 3 to 4 minutes on each side until they develop a golden crust and are almost cooked through. Remove the fillets from the skillet and set aside on a plate.
- Sauté the Leeks: In the same skillet, add butter and let it melt. Add the thinly sliced leeks and cook over medium heat for 6 to 8 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds to release its aroma without browning it.
- Create the Sauce: Pour in the vegetable or chicken broth followed by the heavy cream. Stir gently and let the mixture simmer for 3 to 4 minutes until the sauce slightly thickens.
- Flavor the Sauce: Mix in lemon juice and lemon zest, balancing the creaminess with fresh citrus notes.
- Combine Cod and Sauce: Return the cooked cod fillets to the skillet, spooning some of the creamy leek sauce over the top. Continue cooking for another 2 to 3 minutes until the cod is fully cooked through and flakes easily with a fork.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a burst of color and herbaceous flavor. Serve immediately while warm for best taste.
Notes
- Thoroughly wash leeks between layers to remove dirt and grit before slicing.
- For a lighter sauce, substitute half of the heavy cream with milk to reduce richness.
- This dish pairs well with roasted vegetables, cauliflower rice, boiled potatoes, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Seafood
- Method: Stovetop
- Cuisine: French, European
