Inspired by a memorable Parisian dining experience, this dish combines the delicate flavors of cod with the subtle taste of leeks, a perfect combination for weeknight dinners or special occasions. So, get ready to don your apron and immerse yourself in the rich and delightful world of this exquisite cod fillet recipe! Let’s go!

Traveling provides me with plenty of time away from my kitchen, but it’s also a fantastic time to find cooking inspiration. One of my superpowers is tasting a delicious dish and then creating my own riff on it at home.

A Taste of Paris in Your Kitchen: A Recipe for Cod Fillet with Sauteed Leeks.

Roy and I had a lovely time in Paris in November over my birthday, and I practically had a romantic experience with a sublime dinner of Sautéed Cod Fillet on a bed of leeks with mashed potatoes.

Ultimately it took me months, but I kept remembering how delicious that cod fillet was, and I finally created this simple, deliciously easy recipe. Every time I eat it, it’s like returning to Paris! It’s soooo spectacular for weeknight eating, and I know you’ll be inspired to make it again and again.

Mastering the Art of Making this Cod Fillet Recipe.

When it comes to preparing a delicious cod fillet dish, the quality of your ingredients is crucial.

How to select fresh cod fillets at the store.

To ensure the best flavor and texture, start by purchasing fresh or frozen cod fillets from a reputable fishmonger or supermarket. Look for fillets with a bright, translucent appearance and a mild, fresh scent. Steer clear of any fillets that have a strong fishy odor or a dull, discolored surface.

How to store fresh cod fillets.

Once you’ve made your purchase, proper storage is essential to maintain freshness. If you’re not cooking the fillets immediately, store fresh cod in the refrigerator on a plate covered with plastic wrap or in a sealed container. Place it on a bed of ice or at the back of the fridge where it is coldest, and consume it within one to two days.

How to coat the cod fillets for this recipe.

Rather than creating a heavy coating with flour and egg, I went in a different direction and barely coated the cod with my favorite gluten-free flour, then sautéed it in butter and oil for about three minutes a side. I’m sure you’re going to love it.

Preparing Leeks for this Fabulous Cod Fillet Recipe.

Why leeks? They’re in the same family as onions—the allium family–but they have a milder, subtler flavor. I absolutely love the texture! They’re also packed with nutrients. In addition, they’re simultaneously really firm but become really soft, just like onions and garlic. Leeks adds such a wonderful flavor to so many dishes, and I’m always asked about the best way to prep this allium.

  1. I always cut the roots off and then cut the leek lengthwise, making it easier to thoroughly rinse the leek under running water.
  2. Make sure you rinse in between every layer, because there will inevitably be dirt!
  3. Shake off the excess moisture and set aside or pat dry with a clean kitchen towel.
  4. Et voila! Your leeks are ready to use.

For me, their extraordinarily wonderful texture makes them so deliciously compelling. Raw in a coleslaw they have an amazing crunch, but sautéed, they have a really lovely, soft, delicate aspect to them.

Love leeks? Me too!

The Creamy Leek Coleslaw in my No Crumbs Left cookbook shows them off so well. They’re sumptuous and delicious and taste kind of rich, so if you want to serve fish on a bed of something, leeks are a pretty awesome choice.

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!

If you love cod as much as I do, you have to try these recipes next!

A woman holding The Best Fried Fish Sandwich with Tartar Sauce.

Gluten-Free & Fabulous! The Best Fried Fish Sandwich with Tartar Sauce

This fried fish sandwich recipe is the perfect combination of flavor and convenience, as it is delicious & whips up in less than 30 minutes.

Fish Filet

This Whole30 spin on Filet O’ Fish is as simple as a nice piece of cod dusted with almond meal, paprika, and garlic powder, then sautéed and served with my classic Tarragon Tartar, Marinated Onions, and Refrigerator Pickles.

If you make my Cod Fillet with Sauteed Leeks and Mashed Potatoes, be sure to leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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An Easy Recipe To Make With Cod Fillet

Cod Fillet with Sauteed Leeks and Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French


Inspired by a dinner in Paris, this dish combines the flavors of cod fillet with leeks, creating a dish perfect for any occasion.


For Potatoes –

  •   1 pound baby yellow potatoes
  •   2 tablespoons plus 2 teaspoons salt, divided
  •   5 tablespoons unsalted butter, melted
  •   1 teaspoon chives, finely minced

For Leeks –

  •   2 leeks, cleaned, split, sliced in ½ inch
  •   2 tablespoons unsalted butter
  •   2 tablespoons olive oil
  •   1 teaspoon salt

For fish –

  •   4 (6-8) ounce cod filets
  •   2 teaspoons salt, divided
  •   1 teaspoon freshly ground pepper, divided
  •   ½ cup regular or gluten free flour of choice, we used Bob’s Red Mill Paleo flour but rice flour would also be very nice
  •   2 tablespoons unsalted butter
  •   2 tablespoons olive oil
  •   Lemon wedges and tabasco to serve, optional (but not really)


  1.   Turn the oven to 200°F. 
  2.   Start your potatoes. Boil 3-4 quarts of water (enough water to cover the potatoes) with two tablespoons of salt. When the water is boiling, add your potatoes and cook until done. Our potatoes took 22 minutes, but the time will differ depending on your potatoes.  
  3.   While the potatoes are boiling, start on your leeks. Cut your leeks in half and thoroughly rinse them under water to get any impurities out. Cut each half into ½-inch thick half-moons. Heat a pan over medium and add the butter and olive oil.  Add the leeks and salt and cook, stirring frequently, until they are soft with some crispy edges, about 10 minutes. When leeks are done, set aside. 
  4.   Once the potatoes are done boiling, add the melted butter to a large oven-proof bowl. Using a slotted spoon, scoop the potatoes in the butter and two teaspoons of salt, and with a masher or a fork, smash the potatoes and stir it all up. Top with the minced chives and place in the oven to keep warm.  
  5.   Take the fish and blot it dry directly on butcher paper. Season the fish with ½ teaspoon of salt and  ¼ teaspoon of pepper per fish, making sure to season both sides. Lightly flour all sides of the fillets.  
  6.   Heat a large pan over medium and add the butter and olive oil. Fry the fish for 8 minutes, or 4 minutes per side, very carefully flipping them halfway with a fish spatula.  
  7.   Bring the mashed potatoes out of the oven and begin plating. Add a few tablespoons of the sauteed leeks to each plate and place a sauteed fillet over the leeks. Add a scoop of mashed potatoes to each plate and serve.  Enjoy! 


  • Serving Size: 1 fillet
  • Calories: 643
  • Sugar: 3.1 g
  • Sodium: 5448.3 mg
  • Fat: 40.5 g
  • Carbohydrates: 39.5 g
  • Protein: 33.7 g
  • Cholesterol: 146.9 mg