Baked Pacific Cod with Leek–Mushroom Crunch Topping + Roasted Carrots
Oven-baked cod with a crunchy, savory mushroom-leek topping—paired with roasted carrots. This is seafood-heavy but not lemony, and it avoids the soy-ginger vibe you’ve had recently.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 12–14 oz $14.99
- Organic Carrots Bunch 1 bunch (about 10–12 oz carrots) $2.99
- Organic Leeks (2–3 per bunch) 1 small leek $5.49/lb
- Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99
- Olive oil 2 tbsp, divided
- Butter 1 tbsp
- Panko breadcrumbs (or crushed crackers) 1/3 cup
- Garlic 2 cloves, minced
- Dijon mustard 1 tsp
- Salt 3/4 tsp, divided
- Black pepper 1/2 tsp
- Dried thyme or parsley 1 tsp
Instructions
- Prep: Heat oven to 425°F. Line a sheet pan. If cod is thick, choose a small baking dish for the fish so topping stays put.
- Roast carrots: Peel if you like; cut into sticks. Toss with 1 tbsp olive oil, 1/2 tsp salt, pepper. Roast 18–22 minutes until browned and tender, tossing once.
- Make topping (stove): In a skillet over medium, melt butter with 1/2 tbsp olive oil. Add sliced leeks and mushrooms; cook 7–9 minutes until browned and moisture cooks off. Add garlic and thyme; cook 30 seconds. Off heat, stir in panko, Dijon, and a pinch of salt/pepper. It should be crumbly and damp; add a drizzle more oil if dry.
- Bake cod (oven): Season cod with remaining salt/pepper. Place in a small baking dish or on a lined pan. Pile topping on each piece. Bake 10–14 minutes (depending on thickness) until cod flakes and topping is crisp.
- Serve: Plate cod with roasted carrots. Spoon any pan juices over the fish.
Health notes: Lean, high-protein; lots of veg. Keep topping lighter by using more olive oil and less butter.
Drink pairing: WA Chardonnay (unoaked if possible) or a light wheat beer.