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Cheesy Herb Crusted Cod

with Creamy Leeks and Roast Potatoes
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
681 kcal
Protein
: 
32.5g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

2 unit(s)

Cod Fillets

(Contains: Fish)

15 grams

Panko Breadcrumbs

112.5 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Courgette

(May contain traces of: Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

450 grams

Potatoes

1 pot(s)

Dried Thyme

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

Energy (kJ)2848 kJ
Energy (kcal)681 kcal
Fat32.4 g
of which saturates16.3 g
Carbohydrate55.1 g
of which sugars10.4 g
Dietary Fibre8.7 g
Protein32.5 g
Salt0.8 g
Potassium1227.8 mg
Calcium87.8 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 220 degrees. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potatoes on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then spread out. Roast on the middle shelf of your oven for 30-35 mins or until golden. Tip: Give the spuds a shake half way to make sure they cook evenly.

2

While the potatoes roast, get the rest of your prep done. Remove the root and green tops from the leek. Halve lengthways then slice into thin half moons. Remove the top and bottom from the courgette. Quarter the courgette lengthways and then chop into 1cm chunks. Line a baking tray with paper - we will use this later for the fish.

3

Heat a splash of oil in a saucepan over medium heat. Add the leek, courgette and half the thyme along with a pinch of salt and pepper. Cook for 8-10 mins or until soft. Tip: Stir frequently to make sure it doesn't brown - lower the heat if necessary.

4

Meanwhile, place the cod fillets on the baking paper lined baking tray. Season with salt and pepper, spread a teaspoon of crème fraîche onto the top of each fillet (you'll need the remaining creme fraiche later). Mix the hard Italian cheese, breadcrumbs, remaining thyme and oil (see ingredients list for amount) in a bowl. Spoon the crumb over the fish so it covers the crème fraîche. Pat down gently to make sure the mix sticks.

5

When the potatoes have had about 15 mins remaining, move them to the middle shelf and place the cod on the top one. Bake the fish for 12-15 mins. Tip: The fish is cooked when opaque in the centre. When the veggies are cooked, stir in the remaining crème fraîche and season to taste with a pinch of salt and pepper. Remove from the heat.

6

Just before you are ready to serve, reheat the veggies until piping hot. When the fish is golden and cooked through, spoon the creamy veg into the centre of your plates. Surround with the roasted potatoes and carefully place the crusted cod on top. Enjoy!

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