Roasted Cod with Leeks, Mushrooms & Warm Dill Potato Salad
A bistro-style cod dinner that feels special without being fussy: flaky fish roasted over sweet leeks and mushrooms, finished with a warm mustardy potato salad and fresh dill. It uses early-spring Washington favorites like leeks, mushrooms, potatoes, and lemon for a seasonal but polished plate.
Back to full listIngredients
- 365 by Whole Foods Market Cod Fillets, 10.5 OZ 10.5 oz $8.99
- Organic Leeks 1 bunch, cleaned and sliced $2.99
- Baby Bella Mushrooms 8 oz $2.79
- Yellow Potato 3 medium $1.49
- Lemon 1 $0.99
- Organic Dill Bunch 1 bunch $2.49
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Dijon-style mustard, pantry assumed 1 tablespoon pantry
- Olive oil, pantry assumed 3 tablespoons pantry
- Salt and black pepper, pantry assumed to taste pantry
Instructions
- Prep 3 medium yellow potatoes ($1.49 total estimate) by cutting them into 1-inch pieces. Place in a pot of cold salted water, bring to a boil, and simmer 12-15 minutes until tender.
- While the potatoes cook, clean and slice 1 bunch organic leeks ($2.99), wiping away any grit. Slice 8 oz baby bella mushrooms ($2.79). Mince 2 cloves from the organic garlic 3-count pack ($2.89). Chop 2 tablespoons dill from 1 bunch organic dill ($2.49). Zest and juice 1 lemon ($0.99).
- Heat the oven to 425°F. On a sheet pan or small baking dish, toss the sliced leeks, sliced mushrooms, half the minced garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Roast 10 minutes to soften.
- Pat dry the 10.5 oz cod fillets ($8.99). Rub with 1 tablespoon olive oil, the remaining minced garlic, half the lemon zest, 1/2 teaspoon salt, and black pepper. Set the cod over the partially roasted leeks and mushrooms, then roast 10-12 minutes more until the fish flakes easily.
- Drain the 3 medium yellow potatoes ($1.49 total estimate) and let them steam dry 1 minute. Toss the hot potatoes with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, the remaining lemon zest, 1 tablespoon chopped dill, 1/2 teaspoon salt, and black pepper.
- Plate the roasted cod over the leeks and mushrooms. Spoon the warm dill-mustard potatoes alongside. Finish with the remaining chopped dill and an extra squeeze from the 1 lemon ($0.99).
- Wine note: serve with Sauvignon Blanc for a bright, citrusy match, or Chardonnay for a rounder, more textural pairing.
Cook time: 35 minutes
Estimated cost: $18-22
Health notes: About 520-620 calories per serving. High in lean protein, moderate in carbs, and rich in potassium from potatoes. To lighten further, use a little less oil in the potato salad and add extra lemon for brightness.
Drink pairing: A crisp, mineral white is ideal here. Sauvignon Blanc will echo the lemon and herbs, while Chardonnay works beautifully if you want a rounder, softer pairing with the roasted cod and warm potato salad.