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An Easy Recipe To Make With Cod Fillet

Cod Fillet with Sauteed Leeks and Mashed Potatoes

  • 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

Keywords: cod fillet, cod, leeks, sauteed leeks