Pan-Seared Cod with Lemony Leeks, Kale & Crushed Potatoes
A bright Pacific Northwest-leaning fish dinner with cod, sautéed leeks and kale, and buttery Yukon-style potatoes. Seasonal, quick, and not too similar to your prior cod with mushroom-onion ragout.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 12 oz $10.99/lb
- Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek $3.99/lb
- Organic Kale 1/2-3/4 lb $2.79/lb
- Yukon Gold Potatoes 1 lb $1.29/lb
- Fresh Organic Lemons - Each 1 $0.99 each
- Garlic 2 cloves $0.69 each
Instructions
- Cut 1 lb Yukon Gold potatoes into 1-inch chunks. Simmer in salted water 12-15 minutes until tender; drain and lightly crush with a drizzle of oil, salt, and pepper.
- Meanwhile, wash and slice 1 large leek well. Strip and chop 1/2 to 3/4 lb kale. Mince 2 garlic cloves. Zest and juice 1 lemon.
- Pat dry 12 oz cod and season with salt and pepper.
- Heat a skillet over medium-high with oil. Cook cod 3-4 minutes on the first side, then 2-3 on the second until just flaky. Remove to a plate.
- In the same skillet, lower heat to medium. Add leek and cook 3-4 minutes until softened. Add garlic, then kale and a splash of water; cover 1-2 minutes to wilt.
- Finish greens with lemon zest and a squeeze of juice. Serve cod over the leeks and kale with crushed potatoes alongside.
- Drink pairing: Sauvignon Blanc or unoaked Chardonnay.
Cook time: 30 minutes
Estimated cost: $17-22
Health notes: Lean protein, plenty of greens, and moderate calories. Good omega-3 support if swapped for salmon or steelhead.
Drink pairing: Sauvignon Blanc or unoaked Chardonnay.