This nourishing, family-friendly recipe features flaky cod fillets gently poached in a fragrant, creamy leek sauce made with coconut cream, garlic cloves, and a splash of lemon juice.
A lovely dish perfect for busy weeknights or a simple dinner party, all in one skillet.
This creamy cod recipe hits the sweet spot between simplicity and sophistication. Everything comes together in one pan—the cod gently simmers in a silky leek mixture infused with garlic, coconut cream, and bright lemon zest.
The result? A deeply satisfying and wholesome white fish dish that feels like comfort food but still keeps things light and elegant, similar to my Cod Focaccia Sandwich. Let's make it!
Why You'll Love This Recipe
- Quick & Easy: It's ideal for busy weeknights, and it takes just 30–35 minutes, including prep time, and one large skillet.
- Family-Friendly Recipe: Nourishing and light, with flavors kids and adults enjoy, similar to my Cooked Salmon Poke Bowl.
- Foolproof For Fish Fillets: The creamy poaching liquid gently cooks thicker pieces of fish.
- Dairy-Free Yet Rich: Coconut cream creates that silky leek sauce without the heavy cream.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make this one-skillet creamy leeks with cod dish.
- Leeks: Use the pale green parts and white root end only—sliced finely so they melt into the sauce. Get some extra to make my Avocado Leek Soup or Leek Fritters.
- Olive Oil: Start the base in olive oil over medium heat to release the leeks’ sweetness.
- Garlic Cloves: A few go a long way in infusing the creamy leek mixture with depth.
- Cod Fillets: Choose evenly sized fillets and pat them dry. Thicker pieces of fish hold up well here.
- Coconut Cream: Adds a rich texture without needing heavy cream or dairy-based alternatives.
- Bone Broth: A great way to deepen the flavor; you can also use chicken broth or stock.
- Lemon Juice & Rinds: Add both to brighten the dish and balance the creaminess. You can also use full lemon wedges.
- Curry Powder: A mild spice that gives warmth and contrast—adjust to taste.
- Sea Salt: Season as needed.
How to Make One Skillet Creamy Leeks with Cod
See the full recipe with measurements in the recipe card.
Let's make this leek and cod dinner. It's easy and healthy!
Step One (Picture 1 above) - Soften prepped leeks in olive oil over medium heat, frequently stirring—season with a pinch of salt. Stir in chopped garlic cloves and cook for another minute, letting them release their aroma.
Step Two (Picture 2 above) - Combine leeks with coconut cream and bone broth. Let the cooking liquid warm for 30 seconds.
Step Three (Picture 3 above) - Slide cod into the pan in a single layer. Season with remaining salt, curry powder, and lemon juice.
Step Four (Picture 4 above) - Nestle lemon rinds and zest on top. Cover and simmer on medium-low heat for about 10 minutes, depending on the thickness of the fish. Garnish with fresh parsley and serve immediately.
Top Tips
- Pat-Dry Fish: Pat your cod fillet dry for the best texture and to avoid excess water in the skillet.
- For a Beautiful Presentation: Slide cod onto a serving platter and spoon the leek sauce on top.
- Fresh Lemon Juice: Use the juice of a fresh lemon for best results, and then use its lemon rinds to add to the dish—nothing gets wasted.
- Garnish: Garnish with chopped fresh parsley for a refreshing bite.
- Skillet: I prefer using a 12-inch cast-iron skillet for most of my one pan dishes, like my Pork Chops With Apples And Squash. It heats evenly, is durable, and naturally non-stick. But any large skillet with a lid will do.
Variations & Substitutions
- White Fish Options: Swap cod for halibut, haddock, or any flaky white fish you have on hand.
- Broth: Chicken stock or broth, vegetable stock, and a tad of dry white wine make worthy alternatives.
- Spices: Add fresh black peppercorns if preferred.
- Herbs: Fresh thyme or dill would make lovely additions next time you try this dish.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet over low simmer. The sauce may thicken slightly—add a splash of broth or a cup of water to loosen it. Add additional seasoning as needed.
Recipe FAQs
Yes—just thaw. Frozen fillets can hold a lot of water, so make sure to also thoroughly pat them dry to avoid excess moisture in the pan.
It's already a complete meal, but feel free to serve it with warm potatoes, Roasted Asparagus, or a simple salad with lemon juice and olive oil, which are all great pairings.
Yes, coconut milk, heavy cream, or crème fraîche all work. Choose what fits your dietary preferences.
It’s best enjoyed fresh or reheated over the next few days. Reheating frozen fish in a creamy sauce can affect the texture, and I don't recommend it.
Side Dishes To Pair With This Leek And Cod Dinner
Here are some recommended sides to pair with this delicious leek and cod dish:
Don't forget to subscribe to my Monthly Newsletter!
Your shares and ratings are valuable to me and so much appreciated. They'll help me create more content you and others can enjoy!
📖 Recipe
One Skillet Creamy Leeks With Cod Fillets
Mariska RamondinoEquipment
- 1 12-inch cast iron skillet or a regular large skillet with a lid
- 1 Wooden Spoon to stir
- knife and cutting board
Ingredients
- 3 tablespoons olive oil
- 2 to 3 leeks, finely chopped 440 grams
- 1 teaspoon sea salt or more to taste plus a pinch of salt
- 3 large garlic cloves, finely chopped
- 1 (5.4-ounce or 160-ml) can coconut cream
- ½ cup bone broth 118 ml
- 7 pieces of cod fillets (2 pounds or 907 grams) thoroughly pat-dried
- 1 teaspoon curry powder or more to taste
- 2 tablespoons fresh lemon juice, and some of its lemon rinds
- fresh pasley for garnish (optional)
Instructions
- Heat olive oil over medium heat in a 12-inch skillet. Add leeks and cook for 5 to 7 minutes or until softened, frequently stirring—season with a pinch of salt.3 tablespoons olive oil, 2 to 3 leeks, finely chopped, 1 teaspoon sea salt or more to taste
- Add garlic and cook and stir for 1 minute or until the garlic has released its aroma.3 large garlic cloves, finely chopped
- Stir in cream and broth and allow it to warm up for 30 seconds.1 (5.4-ounce or 160-ml) can coconut cream, ½ cup bone broth
- Arrange the fish fillets snugly in the pan—season with the remaining 1 teaspoon of salt and curry powder. Pour over the lemon juice. Place a few of the lemon rinds on top of the fish.7 pieces of cod fillets (2 pounds or 907 grams), 1 teaspoon curry powder or more to taste, 2 tablespoons fresh lemon juice, and some of its lemon rinds
- Let it simmer over medium-low heat for 10 minutes, covered, or until the fish is cooked. Garnish with fresh parsley (optional).
Notes
- Lemon: I used ½ of a standard lemon to get 2 tablespoons of lemon juice and its rinds.
- Bone broth: You can also use chicken broth or stock.
- Storage: Store in the fridge in an airtight container for up to 3 days.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
This is such a quick yet deliciously beautiful dinner that's perfect for busy weeknights yet also great for hosting a small group of friends. Enjoy!