Bring elegance and simplicity to your table with this crispy cod recipe. Paired with caramelized leeks, onions, and Brussels sprouts, and finished with a burst of zesty lemon, this dish is perfect for both weeknight dinners and special gatherings. The combination of fresh ingredients and bright flavors makes it a culinary delight that’s sure to impress.
Ingredients Breakdown
Cod portions, with their skin-on, create the perfect base for this dish. The skin crisps beautifully when seared, locking in the tender and flaky texture of the fish. Opt for fresh cod to ensure the best flavor and texture.
Leeks add a mild, sweet earthiness to the dish. Their delicate flavor complements the robustness of the onions and Brussels sprouts, creating a well-rounded vegetable medley. Proper preparation, including trimming and rinsing under cold water, ensures they’re clean and ready to cook.
Brussels sprouts and onions add depth and texture. The sprouts, when blanched and halved, provide a slight crunch, while the onions caramelize to a golden hue, adding natural sweetness to the dish.
Flavor enhancers like butter, garlic, thyme, and lemon juice elevate the dish, bringing together richness, brightness, and aromatics. The thyme adds a subtle herbal note, while the lemon juice ties all the flavors together with its zesty tang.
Seasoning with salt and pepper ensures a well-balanced flavor, and pairing the dish with roasted new potatoes adds a comforting, hearty touch to the meal.
Step-by-Step Instructions
Start by preparing the leeks, trimming the roots, and cutting them in half lengthwise. Rinse thoroughly under cold water to remove any trapped dirt. This step is essential for achieving clean and vibrant leeks in the final dish.
Heat a tablespoon of vegetable oil in an ovenproof dish over medium heat. Add the sliced onions, leeks, and blanched Brussels sprouts. Cook until they soften and develop a light golden color, then stir in the finely chopped garlic. The aroma of garlic and vegetables infuses the dish with depth and warmth. Add thyme sprigs for an extra layer of flavor and set the dish aside.
In a separate frying pan, heat two tablespoons of vegetable oil over medium heat. Lay the cod portions skin-side down in the hot oil. Cook for 4–5 minutes, pressing gently with a spatula to ensure even contact with the pan for crispy skin. Flip the cod and sear the other side for an additional 3 minutes. Transfer the cod to the ovenproof dish, placing it on top of the vegetables.
Dot butter around the dish, drizzle with freshly squeezed lemon juice, and season generously with salt and pepper. Bake the dish in the center of the preheated oven for 10 minutes, allowing the flavors to meld and the cod to cook through.
When ready to serve, carefully divide the cod and vegetable mixture onto plates, spooning the flavorful cooking juices over each portion. Pair with roasted new potatoes for a wholesome and satisfying meal.
Recipe Tips
Achieving Crispy Skin:
Ensure the pan and oil are hot before adding the cod. Pat the fish dry with a paper towel to remove moisture, which helps achieve a perfectly crisp skin.
Balancing Flavors:
Taste the cooking juices and adjust with additional lemon juice or seasoning for a harmonious balance of flavors.
Preparing in Advance:
Blanch the Brussels sprouts and slice the vegetables ahead of time to streamline the cooking process.
What to Serve With This Recipe
Roasted new potatoes are the perfect side, soaking up the lemony juices for a flavorful accompaniment.
For a lighter pairing, serve with a crisp green salad or steamed asparagus, which provide a refreshing contrast to the rich flavors of the dish.
A glass of Sauvignon Blanc or Chardonnay complements the citrus and herbaceous notes beautifully, elevating the dining experience.
Variations to Try
Experiment with herbs like rosemary or parsley in place of thyme for a new flavor twist.
Swap Brussels sprouts for seasonal vegetables like broccoli or green beans for a different texture and taste.
Add a splash of orange juice or a sprinkle of zest for a sweeter citrus variation that enhances the dish’s brightness.
Frequently Asked Questions
Can I use a different type of fish?
Absolutely! Haddock, halibut, or salmon are excellent substitutes that work well with the same preparation method.
How do I know when the cod is cooked?
The fish is done when it flakes easily with a fork, or when it reaches an internal temperature of 145°F (63°C).
What’s the best way to clean leeks?
Cut them in half lengthwise and rinse under running water, ensuring any grit or dirt is removed from between the layers.
This crispy cod recipe is a versatile and flavorful dish that adapts easily to seasonal ingredients or personal preferences. The balance of textures, from the crispy skin to the tender vegetables, and the vibrant lemony finish make it a true delight. Try it for a cozy dinner or a festive occasion, and enjoy the harmony of flavors on your plate.
Ingredients
4 portions cod, skin-on
3 leeks
2 white onions, sliced
10 Brussels sprouts, blanched and halved
3 tablespoons vegetable oil
2 tablespoons butter
2 garlic cloves, finely chopped
Few sprigs thyme
1 lemon, juiced
Salt and pepper, to taste
Roasted new potatoes, for serving
Instructions
Preheat your oven to 180°C.
Begin by preparing the leeks: trim the roots and cut them in half lengthwise. Rinse under cold water to remove any dirt trapped between the layers.
Heat 1 tablespoon of vegetable oil in a large ovenproof dish over medium heat. Add the sliced onions, leeks, and halved Brussels sprouts. Cook until they begin to soften and develop a golden hue. Stir in the chopped garlic, allowing it to infuse the vegetables with its aroma. Add the thyme sprigs, then remove the dish from the heat.
In a separate frying pan, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, place the cod portions skin-side down. Cook for 4–5 minutes, or until the skin is golden and crisp. Flip the fish gently and cook for another 3 minutes to lightly sear the other side. Remove the cod from the pan and arrange it over the vegetables in the ovenproof dish.
Dot the butter around the dish and drizzle the lemon juice evenly over the fish and vegetables. Season generously with salt and pepper. Transfer the dish to the preheated oven and bake in the center for 10 minutes, allowing the flavors to meld and the fish to cook through.
To serve, carefully divide the cod and vegetable mixture among four plates. Spoon some of the flavorful cooking juices over each serving for added richness. Pair with roasted new potatoes for a complete and satisfying meal.
Crispy Cod with Leeks Sprouts & Lemon Recipe
Ingredients
- 4 portions cod skin-on
- 3 leeks
- 2 white onions sliced
- 10 Brussels sprouts blanched and halved
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 2 garlic cloves finely chopped
- Few sprigs thyme
- 1 lemon juiced
- Salt and pepper to taste
- Roasted new potatoes for serving
Instructions
- Preheat your oven to 180°C.
- Begin by preparing the leeks: trim the roots and cut them in half lengthwise. Rinse under cold water to remove any dirt trapped between the layers.
- Heat 1 tablespoon of vegetable oil in a large ovenproof dish over medium heat. Add the sliced onions, leeks, and halved Brussels sprouts. Cook until they begin to soften and develop a golden hue. Stir in the chopped garlic, allowing it to infuse the vegetables with its aroma. Add the thyme sprigs, then remove the dish from the heat.
- In a separate frying pan, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, place the cod portions skin-side down. Cook for 4–5 minutes, or until the skin is golden and crisp. Flip the fish gently and cook for another 3 minutes to lightly sear the other side. Remove the cod from the pan and arrange it over the vegetables in the ovenproof dish.
- Dot the butter around the dish and drizzle the lemon juice evenly over the fish and vegetables. Season generously with salt and pepper. Transfer the dish to the preheated oven and bake in the center for 10 minutes, allowing the flavors to meld and the fish to cook through.
- To serve, carefully divide the cod and vegetable mixture among four plates. Spoon some of the flavorful cooking juices over each serving for added richness. Pair with roasted new potatoes for a complete and satisfying meal.
