Baked Cod with Leeks and Potatoes, a simple and quick main course to prepare, perfect for everyday lunch or a light and healthy dinner.
Tender cod hearts baked with potatoes and leeks: a recipe with a delicate but at the same time appetizing flavor.
Cod, a delicate and versatile white fish, pairs perfectly with the sweetness of leeks and the texture of potatoes. Baking enhances the natural flavors of the ingredients without adding excessive fats.
Cod is low in calories, making it suitable for a low-calorie diet, rich in omega 3, vitamins, and minerals. It is a food suitable for everyone and, thanks to its delicate flavor, it is also loved by children.
It is suitable for various preparations and combinations: also excellent with cherry tomatoes as in the recipe for Baked Cod with Potatoes and Cherry Tomatoes
But now, let’s see how to make the recipe Baked Cod with Leeks and Potatoes. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty fish recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 – 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz cod (or cod fillets)
- 3 potatoes (medium-sized)
- 2 leeks
- 3 tbsps extra virgin olive oil
- 2 tbsps breadcrumbs
- as needed thyme
- 1 coffee cup white wine (optional)
- as needed salt
- as needed pepper
Tools
- 1 Baking Dish
- 1 Frying Pan
- 1 Saucepan
Steps
First, defrost the cod hearts and pat them dry with absorbent paper. If you are using fresh cod fillets, skip this step, then wash and dry the cod, remove the skin and bones.
Then, place a saucepan on the stove and bring to a boil; in the meantime, peel the potatoes, wash them and cut them into small pieces (about 0.79 inches), then plunge them into the boiling water for about 3 – 5 minutes and remove them with a slotted spoon. Test with a fork; they should be cooked but firm; let them cool.
While the potatoes cook, clean the leek, removing the outer leaves and root; slice it into rings and wilt it in a pan with a drizzle of extra virgin olive oil, stirring occasionally.
At this point, grease a baking dish with a drizzle of extra virgin olive oil and a handful of breadcrumbs, then place the cod inside, followed by the leek and potatoes in pieces. Season with salt and pepper.
Note: Since I used frozen cod hearts, I did not add any liquids as usually some water is released during cooking. If you use fresh fish, add about a coffee cup of white wine (or other liquid like water or fish broth).
Drizzle with a little extra virgin olive oil, breadcrumbs, a sprinkle of thyme and bake in a preheated oven at 356°F for about 25-30 minutes.
Here is the Baked Cod with Leeks and Potatoes ready. Enjoy your meal!
Until the next recipe
Storage
You can store Baked Cod with Leeks and Potatoes in the refrigerator for up to 2 days, closed in an airtight container, although I recommend consuming it on the same day to enjoy it at its best. If needed, heat it in the microwave for a few minutes.
Purchasing Tips
– Fresh fish should have white, firm, and fragrant flesh. If whole, check that the eye is alive and protruding, the gills are red or pink, and the skin is shiny.
– Frozen fillets should be regular in shape and rigid, indicating that the cold chain has not been interrupted.
Tips and Suggestions
– Leeks: to prepare them faster, after slicing them into rings, place them on a plate, drizzle with a little oil, and then microwave at maximum temperature for 30 seconds, repeat twice. Stir them and put them in the baking dish with the cod.
– Cod: if you are using fillets instead of hearts, it will take a few minutes less to cook.
– Anti-waste tip: don’t throw away the green part of the leeks. You can use it to make an excellent Cauliflower Soup with Potatoes and Leeks.
– If you prefer, you can replace the potatoes with other vegetables like carrots or pumpkin.
– For a more intense flavor, add black olives or capers to the vegetables.
– For a crunchy touch, you can add some breadcrumbs on the surface of the cod.
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FAQ (Questions and Answers)
Why choose cod?
Cod is low in calories, low in fats (except for the beneficial polyunsaturated ones for the heart) and cholesterol. It is rich in high-quality proteins, vitamins (especially B and PP), and minerals (potassium, phosphorus, iodine, and iron). It is therefore suitable for everyone, including children, the elderly, and those on a low-calorie diet. Source: “Cucinare bene”
How to store fresh cod?
Fresh cod should be stored in the refrigerator, but it is best to consume it within a day of purchase.
How to store thawed cod?
Once thawed, cod should be stored in the refrigerator for no more than 24 hours.
