Can I use frozen cod fillets?

Yes, just make sure they're fully thawed first. Frozen fillets tend to hold extra water, so pat them especially dry before adding them to the pan — this keeps the sauce from becoming watery.

What side dishes go well with this?

It's a complete meal on its own, but it's wonderful alongside warm potatoes, roasted asparagus , or a simple green salad dressed with lemon and olive oil. My Sweet & Spiced Roasted Brussels Sprouts and Carrots are also a great pairing.

Can I use a different cream?

Yes. Full-fat coconut milk, heavy cream, and crème fraîche all work well. Choose what fits your dietary needs. The coconut cream version keeps it dairy-free while still giving you a beautifully rich sauce.

Is this cod and leeks dish freezer-friendly?

I'd recommend enjoying it fresh or within a few days from the fridge. Creamy fish dishes don't tend to freeze and reheat well. The texture of the fish and the sauce both suffer. Make it fresh for best results.

One Skillet Creamy Leeks With Cod Fillets

Name: One Skillet Creamy Leeks With Cod Fillets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/2 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)

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One skillet creamy leeks with cod is a nourishing, dairy-free weeknight dinner featuring flaky cod fillets gently poached in a silky coconut cream sauce with softened leeks, garlic, and a bright squeeze of lemon — all made in a single pan in about 30 minutes.

Creamy cooked cod and leek in a cast iron pan.

This creamy cod recipe hits that sweet spot between simple and special. The cod simmers right in the leek sauce, soaking up the flavor of the coconut cream, garlic, and lemon zest as it cooks; no separate steps, no extra pans. It's the kind of dinner that looks far more impressive than the effort it takes to make, similar to my Cod Focaccia Sandwich. Let's make it.

Jump to:

Why You'll Love This Recipe
Ingredients & Notes
How to Make One Skillet Creamy Leeks with Cod
Top Tips
Variations & Substitutions
Storage
Recipe FAQs
Side Dishes To Pair With This Leek And Cod Dinner
📖 Recipe

Why You'll Love This Recipe

On the table in 30 minutes: One large skillet, about 10 minutes of prep, and you have a dinner that feels a little elegant without any of the fuss. Great for weeknights and easy enough for a casual dinner with friends.
Family-friendly: The sauce is creamy and mild, with just a hint of curry warmth. Kids and adults tend to love it equally, much like my Cooked Salmon Poke Bowl.
Foolproof for fish: Poaching the cod in the creamy leek liquid rather than pan-searing means even thicker fillets cook gently and stay moist. Much more forgiving than a hot skillet.
Dairy-free and still rich: Coconut cream does all the work of heavy cream here, giving you that silky, satisfying sauce without any dairy.

Ingredients & Notes

Ingredients to make cod and leek dinner dish.

Leeks: Use the pale green parts and white root end only, sliced finely so they soften and almost melt into the sauce. If you have extras, they're wonderful in my Avocado Leek Soup or Leek Fritters.
Olive oil: Used to start the base over medium heat, which coaxes the natural sweetness out of the leeks slowly and gently.
Garlic cloves: A few finely chopped cloves go a long way, infusing the coconut cream sauce with depth and savory warmth.
Cod fillets: Choose evenly sized fillets and pat them thoroughly dry before adding them to the pan. Thicker pieces hold together well in the poaching liquid and stay beautifully flaky.
Coconut cream: The key to that silky, restaurant-quality sauce without any dairy. Use the canned variety, not coconut milk, for the best richness.
Bone broth: Deepens the sauce's flavor considerably. Chicken broth or stock works just as well if that's what you have.
Lemon juice and rinds: Both go into the pan. The juice brightens and balances the creaminess, and the rinds add a subtle floral citrus note as the dish simmers.
Curry powder: A mild, warm spice that adds contrast without overpowering the delicate fish. Start with 1 teaspoon and adjust to your taste.
Sea salt: Season in layers; a pinch for the leeks, then the remainder over the fish once it's in the pan.

How to Make One Skillet Creamy Leeks with Cod

Here's how it all comes together.

Steps showing how to make a creamy cod and leek dinner dish.

Cook the leeks and the garlic: Soften the prepped leeks in olive oil over medium heat, stirring frequently—season with a pinch of salt. Stir in the chopped garlic and cook for about 1 minute, until fragrant.
Make the sauce: Pour in the coconut cream and bone broth, stir to combine, and let the liquid warm through for about 30 seconds.
Add the cod: Arrange the cod fillets in a single layer in the pan, nestling them snugly into the leek sauce. Season with the remaining salt and the curry powder, then pour the lemon juice over the fish.
Simmer and serve: Nestle lemon rinds and zest on top. Cover the skillet and reduce the heat to medium-low. Simmer for about 10 minutes, or until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of your fillets. Garnish with fresh parsley and serve immediately, straight from the skillet.

Top Tips

Pat the cod dry: This is the single most important step for good texture. Excess moisture steams the fish instead of letting it poach in the sauce, and it can water down the creamy sauce.
For a beautiful presentation: Slide the fillets onto a warm serving platter and spoon the leek sauce generously over the top.
Use fresh lemon: Fresh lemon juice makes a real difference here. Squeeze it in and then drop the sliced rinds right into the pan (nothing goes to waste).
Garnish with parsley: A handful of freshly chopped parsley adds a clean, herby finish that lifts the richness of the coconut cream.
Use a large skillet with a lid: 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 wide skillet with a fitted lid will work well.

Variations & Substitutions

White fish swaps: Halibut, haddock, sea bass, or any flaky white fish works beautifully in place of cod.
Broth options: Chicken stock, vegetable stock, or a small splash of dry white wine all make good alternatives to bone broth.
Cream options: Coconut milk (full-fat), heavy cream, or crème fraîche all work if you'd like to vary the flavor or fat content (and dairy-free is not a concern).
Extra spice: Add freshly cracked black pepper or a pinch of red pepper flakes for a little more heat.
Herbs: Fresh thyme or dill stirred in at the end would be a lovely addition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. The sauce will thicken as it sits, so add a small splash of broth or water to loosen it back up. Season again to taste before serving.