Description
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.
Notes
- 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