Baked Cod with Parsley Sauce and Buttered Leeks
Why this recipe works
- Silky sauce: A simple butter-and-flour roux gives the parsley sauce enough body to coat the cod without feeling heavy.
- Gentle depth: Sweet leeks, Dijon mustard, lemon and fresh parsley build flavour around the mild fish without overpowering it.
- Clear timing: The leeks cook first, while the cod and sauce come together quickly at the end for a manageable weeknight workflow.
Get the most out of this recipe
Ingredient notes
- Clean the leeks well: Slice and rinse the leeks thoroughly, as grit often hides between the layers.
- Use whole milk for body: Whole milk gives the sauce a rounded, spoonable texture; lower-fat milk will make it lighter and less rich.
- Fresh parsley matters: Fresh parsley gives the sauce its clean green flavour. Dried parsley will not provide the same brightness.
Timing notes
- Start with the leeks: The leeks need longer than the fish, so soften them first before baking the cod and finishing the sauce.
- Serve promptly: The cod is at its best just after baking, while the sauce is warm and still fluid.
- Best freshly cooked: Leftovers can be refrigerated, but the fish will firm up slightly when reheated.
Texture tips
- Keep the cod just flaky: Take the cod out as soon as it turns opaque and flakes easily; it will continue cooking briefly on the tray.
- Whisk the milk in gradually: Adding the milk slowly helps the roux turn into a smooth sauce without lumps.
- Cook leeks gently: A low heat softens the leeks until sweet and tender without browning or toughening them.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Trim the leeks, then slice lengthways and rinse well to remove any grit; slice into 1 cm rounds. Put the cod on a baking tray.
- Melt 30 g of the butter in a large frying pan over a low heat. Add the leeks and cook for 12 to 15 minutes, stirring now and then, until soft, sweet and tender. Keep warm on the lowest heat while you finish the fish and sauce.
- Finely grate a little lemon zest, then squeeze the lemon. Bake the cod for 10 to 12 minutes, depending on thickness, until just opaque and it flakes easily when pressed with a fork.
- Meanwhile, make the parsley sauce: melt the remaining 30 g butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute until it smells biscuity but has not coloured. Gradually whisk in the milk until smooth.
- Simmer the sauce gently for 3 to 4 minutes, whisking, until thick enough to coat the back of a spoon. Stir in the Dijon mustard, most of the parsley, a squeeze of lemon juice and a pinch of salt to taste. Take off the heat and stir in the remaining parsley.
- Divide the buttered leeks between two plates and sit the cod on top. Spoon over plenty of warm parsley sauce and finish with a little extra lemon juice and zest to taste. Serve straight away.
Recipe notes
Tips
- For the best texture, take the cod out as soon as it flakes easily; it will carry on cooking for a minute or two on the tray.
- If the sauce thickens too much while standing, whisk in a splash of milk over a low heat until silky again.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the cod is cooked until piping hot throughout.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured sauce.
- Replace lemon with lime for a slightly sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the cod and leeks in a 180°C (355°F) oven until piping hot; warm the parsley sauce gently in a saucepan over a low heat, whisking, and loosen with a splash of whole milk if needed.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Gluten Milk Mustard Wheat
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