Cod fillets with steamed vegetables

Ingredients

• 140 g per personcod fillets
• 8carrots
• 2small turnips
• 4 sprigscurly parsley
• 4baby leeks
• 5Roscoff pink shallots
• to tastesalted churned butter
• to tasteolive oil
• 30 mlPinot Gris
• to tasteEspelette pepper
• to tastefleur de sel
• 1 cubecourt-bouillon stock cube

Instructions

1. 1

   Slice the vegetables

   Cut all the vegetables into thin slices and finely slice the shallots.

2. 2

   Cook shallots and leeks

   Heat olive oil and butter in a pan. Add the shallots and leeks and cook over a high heat for 4 minutes.

3. 3

   Simmer the vegetables

   Add the remaining vegetables, parsley, wine and Espelette pepper. Cover and simmer over a low heat for 20 minutes.

4. 4

   Steam the cod

   Steam the cod fillets with butter and Espelette pepper for 6–7 minutes on each side.

5. 5

   Season and serve

   Reheat the vegetables, adjust the seasoning and serve them with the cod fillets on warmed plates.

What is cod with steamed vegetables?

This is a French-style fish dish pairing cod with a mix of carrots, turnips and leeks. Its Breton and seafood character comes through in the choice of fish and Roscoff shallots.

Here, the vegetables are cooked with a little Pinot Gris, while the cod is steamed separately with butter and Espelette pepper. That keeps the fish and vegetable mixture distinct on the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

Cod provides most of the protein, while the carrots, turnips and leeks contribute carbohydrates and fibre. Butter and olive oil supply most of the fat; serve with extra vegetables or a modest portion of potatoes if you want a more substantial plate.

The vegetable preparation

Thin slices: cut the vegetables evenly so they cook at a similar pace during the covered simmer.

Shallots and leeks: these go into the pan first and cook for 4 minutes over a high heat, before the other vegetables are added.

Cooking the vegetables

Covered simmer: after adding the parsley, wine and pepper, keep the pan covered and cook the mixture over a low heat for 20 minutes.

Tenderness: check the thicker slices with a fork near the end of cooking. The recipe gives a fixed time, so use the fork to judge whether the vegetables are tender to your liking.

Steaming the cod

Butter and pepper: the fillets are steamed with both, adding seasoning as they cook. The method calls for 6–7 minutes on each side.

Doneness: the recipe does not give a separate visual test. Check the thickest part before serving and avoid extending the cooking time unnecessarily, as cod can dry out.

Serving the dish

Warm plates: serving on warmed plates helps the fish and vegetables stay hot at the table.

Seasoning: taste the vegetables after reheating and adjust with fleur de sel if needed. Spoon the vegetables alongside the fillets so their wine-scented cooking juices can be enjoyed with the fish.

Recipe notes & tips

• Slice the vegetables to a similar thickness for more even cooking.
• Have the vegetables ready before heating the pan, as the shallots and leeks cook over a high heat.
• Keep the pan covered while the vegetables simmer.
• Use a gentle, steady steam for the cod and check its thickest part before serving.
• Warm the plates while the fish finishes cooking.

Variations

• Use another white fish: substitute a similar-sized firm white fish fillet and check it for doneness as it cooks.
• Change the wine: use another dry white wine in place of the Pinot Gris.
• Add more herbs: include extra curly parsley at serving for a fresh herbal finish.
• Adjust the heat: use less Espelette pepper for a milder dish, or add a little more to taste.
• Serve with potatoes: add boiled or steamed potatoes alongside for a more filling meal.

Common mistakes to avoid

• Uneven slices: thick and thin pieces cook at different speeds; aim for slices of a similar thickness.
• Leaving the pan uncovered: the vegetables may not simmer as intended; keep the lid on during their 20 minutes of cooking.
• Too much heat during the simmer: the vegetables can cook unevenly; lower the heat after covering the pan.
• Overcooking the cod: the fillets can become dry; check them around the stated cooking time.
• Under-seasoning: the vegetables and fish can taste flat; taste the vegetables after reheating and adjust before plating.

How to store

Refrigerate leftover fish and vegetables in a covered container and use within 2 days. Reheat gently until hot throughout; take care not to overcook the cod.

Frequently asked questions