Cod with Leek and Potato

Prep Time
Cook Time
Ready In

"An interesting sounding layered dish, i have not tried it yet but will very soon. revised from Company's comming Easy Healthy Recipes."

Original recipe yields 4 servings


  • Serving Size: 1 (277.8 g)
  • Calories 275.6
  • Total Fat - 12.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 104 mg
  • Sodium - 1651 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 1 g
  • Sugars - 0.3 g
  • Protein - 33.2 g
  • Calcium - 41.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil over medium heat in a large frypan. Add leek and red pepper, cook for 5 to 10 minutes, stirring often, until leek is softened, spread evenly in frypan. Layer potato slices on top of leek mixture.

Step 2

Combine chicken broth, lemon juice, dijon mustard and lemon zest in a small bowl; whisk together and pour over the potato. Cover and cook for 8 to 10 minutes until potato is tender.

Step 3

Place cod fillets in a single layer on top of the potato; sprinkle with dill and pepper; Sprinkle frozen peas over; cover and cook on medium /low for 8 to 10 minutes, depending on the thickness of the fillets, until fish flakes easily when tested with a fork.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

The combination of ingredients seems to bring out the best in all. Very easy to make, timing right on. I thought I had frozen peas but, alas, the cupboard was bear. Followed the reipe exacrly except for the red pepper. I held off putting that in the pan just over the fish when it was put in. Thanks Derf another of you great reipes was enjoyed.

(24 Nov 2012)