Cod & Leek Potatoes (Cabillaud)
Roasted potatoes and leek, gently steamed cod, and a glossy lemon-leek butter. The fish stays in clean pieces. One dish plus the hob, about 40 minutes, mostly passive.
One dish + hob · ~40 min (mostly passive) · serves 5 Roasted potatoes and leek, gently steamed cod, a glossy lemon-leek butter. Fish stays in clean pieces. No onion/garlic.
Ingredients
- 800 g cabillaud (cod) fillets, boneless
- 1 kg waxy potatoes, sliced ~5 mm
- 1 large leek, sliced
- 3 tbsp olive oil
- 3 tbsp butter
- 200 ml stock (homemade or additive-free)
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley or dill, chopped
- ½ tsp salt + pepper
- 1 head broccoli + 3 carrots
Method — by station
Roast the potatoes in the steam oven while a quick lemon-leek butter goes on the hob. Then switch the oven to pure steam for the cod and side veg — both finish together.
🔥 Steam oven — phase 1: potatoes
Steam oven — no preheat needed; set it going from cold.
Combigaren + Heißluft · 200 °C · 10 % humidity · ~25–30 min
- Toss the sliced potatoes with 2 tbsp olive oil and a little pepper; spread on a solid tray (a single layer browns best — a slight pile is fine, they reheat anyway).
- Roast until tender and golden, ~25–30 min. Lift out and set aside; they stay warm.
🍳 On the hob — lemon-leek butter (low–medium heat, ~10 min)
- Melt 1 tbsp butter with 1 tbsp oil; soften the leek ~5 min until silky, not browned.
- Add the stock and the lemon zest; simmer 3–4 min to reduce by half. Off the heat, swirl in the remaining 2 tbsp butter and a squeeze of lemon juice until glossy.
🔥 Steam oven — phase 2: cod + veg
Dampf · 100 °C · 100 % humidity · ~10 min
- Switch the oven to pure steam. Set the cod on a perforated tray; steam ~10 min until it just flakes. Pull it the moment it flakes — cod overcooks fast.
- Steam the broccoli and 3 carrots on the same setting, at the same time.
🍱 To assemble
- Stir the parsley into the lemon-leek butter. Lift out the baby’s portion (potatoes + flaked cod + a spoon of sauce), then salt the rest; adults season their own.
- Into each container: potatoes, a piece of cod on top, lemon-leek butter spooned over, steamed veg alongside. Check the fish is fully boneless. Cool, then fridge.
Notes
- Reheat in the steam oven, lid off, Dampf · 100 °C · 100 % humidity, ~10–15 min → like fresh, without drying the cod.
- Cod is delicate — eat within 2 days.
- A mandoline gives fast, even potato slices.
- Dill leans Nordic; parsley keeps it neutral for the kids.