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An elegant yet unfussy seafood dinner that feels equally at home on a quiet weeknight or a thoughtfully set table with friends. This herb-roasted cod is paired with a silky white bean purée, crisp leeks, and garnished with a squeeze of lemon for a Mediterranean-inspired meal that’s nourishing, light, and deeply satisfying. Expect simple techniques, flexible prep, and flavors that feel intentional without being complicated.
Meals like this are exactly why simple ingredients deserve thoughtful preparation. Delicate cod roasted with fresh herbs, a creamy white bean purée made luxurious with olive oil, and crispy leeks for texture create a dish that feels refined without being intimidating.
This recipe is designed for home cooks who want restaurant-quality results using accessible ingredients and clear steps. Whether you’re hosting a small dinner or cooking for yourself midweek, this is the kind of meal that builds confidence in the kitchen while keeping things calm and grounded.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Light, nourishing, and Mediterranean-inspired
Naturally gluten-free and dairy-free
Simple techniques with refined results
Flexible enough for weeknights or entertaining
Prep-friendly with make-ahead components
INGREDIENTS
Herb-Roasted Cod
Skinless cod fillets
Fresh rosemary and thyme (or a dry seasoning blend)
Warm the cannellini beans with garlic and olive oil over low heat until fragrant and soft, about 5 – 7 minutes. Transfer to a blender with lemon juice and warm stock, blending until completely smooth and creamy.
Season generously with salt and keep warm over very low heat, stirring occasionally to prevent sticking.
Prepare the Crispy Leeks
Heat a shallow layer of olive oil (or avocado oil) in a skillet over medium heat. Add the leeks and cook, stirring often, until golden and crisp.
Transfer to paper towels and season lightly with salt while warm.
Roast the Cod
Preheat the oven to 400℉. Pat the cod dry and place on a parchment-lined baking sheet.
Rub with olive oil, rosemary, thyme, lemon zest, salt, and pepper. Roast for 12 – 15 minutes, or until opaque and just flaky when pressed with a fork.
To Plate
Spoon warm white bean purée onto each plate. Top with cod, crispy leeks, squeeze of lemon, and a generous drizzle of olive oil.
MAKE-AHEAD & STORAGE TIPS
White bean purée can be made up to one day ahead and stored refrigerated in an airtight container.
Reheat gently over low heat, adding a splash of stock if needed.
Crispy leeks can be fried earlier in the day and kept uncovered at room temperature.
Roast the cod just before serving for the best texture and flavor.
FREQUENTLY ASKED QUESTIONS
Can I use a different fish instead of cod?
Yes. Halibut, haddock, or sea bass all work well with the same roasting method.
Can I make the bean purée thicker or thinner?
Absolutely. Add more stock for a looser purée or reduce blending liquid for a thicker texture.
Can this be served family-style?
Yes – spread the purée on a platter, top with cod, and finish with leeks and olive oil for a beautiful presentation.
HOSTING TIPS
For stress-free hosting, prepare the white bean purée earlier in the day and gently reheat just before serving. Crisp the leeks ahead as well and keep them uncovered at room temperature – they’ll stay crisp and add beautiful texture right before plating.
This dish pairs beautifully with a chilled Vermentino, Sauvignon Blanc, or dry sparkling wine.
A Mediterranean-inspired cod recipe featuring herb-roasted fish, silky white bean purée, crispy leeks, and a squeeze of lemon. Light, nourishing, and perfect for both weeknight dinners and elegant entertaining.
Ingredients
Scale
Cod
6 cod fillets (5 – 6 ounces each), skinless
2 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped*
1 tablespoon fresh thyme leaves*
zest of 1 lemon
Sea salt
Freshly cracked pepper
*Or 1 tablespoon of a seasoning blend made for seafood.
White Bean Purée
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cloves garlic, smashed
1/4 cup extra virgin olive oil
3/4 cup warm vegetable stock
juice of 1/2 lemon
sea salt, to taste
Crispy Leeks
2 leeks, white and light green parts only, thinly sliced
Extra-virgin olive oil, for frying
Sea salt
To Finish
6 lemon wedges
Extra-virgin olive oil, for drizzling
Instructions
White Bean Purée
In a small saucepan, gently warm beans with garlic and olive oil over low heat for 5 – 7 minutes.
Transfer to a blender. Add lemon juice and 1/2 cup warm stock.
Blend until completely smooth, adding more stock as needed.
Season generously with salt. Keep warm over very low heat.
Crispy Leeks
Heat a shallow layer of olive oil in a small skillet over medium heat.
Add leeks and fry until golden and crisp, stirring often.
Transfer to paper towels and season lightly with salt.
Herb-Roasted Cod
Preheat the oven to 400℉.
Pat cod dry and place on a parchment-lined baking sheet.
Rub with olive oil, rosemary, thyme, lemon zest, salt, and pepper.
Roast 12 – 15 minutes, until opaque and just flaky.
To Plate
Spoon warm white bean purée onto each plate.
Top with cod fillet.
Finish with crispy leeks, lemon wedge, and a generous drizzle of olive oil.
Use high-quality extra-virgin olive oil for the purée and finishing drizzle – it makes a noticeable difference.
For extra silkiness, warm the beans before blending.
Season each component individually for balanced flavor.
Bean purée can be made up to 1 day ahead; reheat gently.
Leeks can be fried earlier in the day and kept uncovered at room temperature.
Roast cod just before serving for best texture.
Prep Time:20 minutes
Cook Time:20 minutes
Category:Main, Seafood
Method:Blending, Pan-Frying, Roasting
Cuisine:Mediterranean-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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