Creamy Lemon Cod with Fennel & Leeks Recipe
Photo by Jen Rich
Serves 4

Creamy Lemon Cod with Fennel & Leeks


This creamy, hearty dish feels nourishing for body and soul.  With sides of roasted baby potatoes and sautéed kale, this recipe results in a deliciously complete meal. You can, of course, substitute the cod for any other sustainably caught fish, although I do encourage you to try to include some white fish into your diet if you enjoy seafood, as its nutritional profile is different to that of oily fish like salmon. It can contain more iodine, for example, which is important for thyroid health. As always, variety is the spice in life – and nutrition!

  • 1 tbsp olive oil
  • 2 medium leeks, halved lengthways and thinly sliced
  • 1 large bulb fennel, thinly sliced (reserve the fronds for garnish)
  • 60ml white wine
  • 4 x 180g cod fillets
  • Juice of 1 lemon
  • 250ml oat cream (or single cream if you’re OK with dairy products)
  • Salt & pepper

To serve:

  • 250g baby potatoes, halves
  • 2 tbsp oil, divided
  • 1 shallot, very finely sliced
  • 1 clove garlic, minced
  • 200g kale, chopped
  • 125ml water
  • Salt & pepper

To garnish:

  • 1 tbsp parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • Zest of 1 lemon
  • Fennel fronds

Begin by preparing the potatoes. Preheat the oven to 180ºC. Tip the potatoes onto a baking tray, drizzle with 1 tbsp of oil and season with salt and pepper. Roast in the oven for 25-30 minutes or until cooked through, golden and crispy.

Now for the cod; heat the oil in a large skillet or frying pan and add the leeks. Sauté over a low heat for 8-10 mins until soft and the green of the leeks has intensified. Add the fennel and continue to cook for a further 3-4 mins until softened.

Add the wine, stir into the vegetables and simmer for a couple of minutes. Add the lemon juice, oat cream and season to taste. Give everything a good stir around then nestle the cod fillets into the vegetables. Cover and cook for 5-6 minutes or until the fish is cooked through and flakes easily.

Whilst the cod is cooking, heat the remaining tablespoon of oil in a large saucepan over a medium heat, then add the shallot. Cook for 2 minutes then add the garlic and stir everything around. Once the shallots have softened and just starting to colour, add the kale (you may need to do this in batches depending on the size of your pan). Stir around to coat the kale in oil, pour in the water and cover the pan with a lid. Cook for 4-5 minutes, stirring often, until wilted and tender. Season to taste.

Serve the cod with the potatoes and kale and garnish with the herbs, lemon zest and fennel fronds.


more recipes


Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.

This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.