One Skillet Creamy Leeks With Cod Fillets
This One Pan Creamy Leeks with Cod Fillets is a nourishing, dairy-free dinner that’s both elegant and easy to make. Flaky cod fillets are nestled in a silky coconut cream and leek sauce, gently simmered to perfection (all in one skillet). A healthy, fuss-free meal ideal for weeknights or cozy dinners.
Servings: 6 to 7 Servings
Calories: 262kcal
Equipment
- 1 12-inch cast iron skillet or a regular large skillet with a lid
- 1 Wooden Spoon to stir
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, covered, for 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 (optional).
Notes
Helpful 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.
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 6g | Protein: 32g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 574mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
