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Cod with Truffle Mash and Roasted Leeks


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Rate this recipe 3.4/5 (131 Votes)


  • 300g Fillet of Cod
  • 400g Maris Piper Potatoes
  • 2 Leeks
  • A few drops of Truffle oil
  • 1/2 tsp oregano
  • 2 tbsp plain flour
  • 100ml milk
  • 2 tsp butter


Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Boil a pot of water for your potatoes and pre-heat your oven to 220 degrees. Peel and chop the potatoes into golf ball sized chunks. Cut the top and bottom from the leeks. Peel off the first layer of the leeks and cut them into little cylinders about 3cm long.

Step 2

Cut the cod into strips widthways about 3cm thick. Mix a pinch of salt and pepper into your flour. Roll the cod gently in the flour to coat it on all sides.

Step 3

Once the water comes to the boil add in a quarter of a teaspoon of salt. Place the leeks in the water for 2 mins before lifting them out and draining them. Keep the leeks to the side.

NB: Make sure you keep the boiling water for the potatoes.

Step 4

Cook the potatoes in the boiling water for around 10 minutes or until you can easily slip a knife through them.

Step 5

Coat the leeks in 1tbsp of olive oil, a good pinch of salt and pepper and the oregano. Roast them on the top shelf of the oven for around 10 minutes. They should be cooked all the way through and a little crispy at the edges.

Step 6

Once cooked, drain the potatoes and put back in the pan. Put the pan on the hob on a medium heat for a minute to dry them out. Add 100ml of milk, 2 tbsp of butter 1/2 tsp of salt and the truffle oil. Mash until you have nice, lump-free mash.

Step 7

Heat 2 tbsps of olive oil in a non-stick pan on medium/high heat. Give the oil a few mins to get hot and then gently place in your chunks of cod. Cook them for 2 mins on each side before removing them to some kitchen towel to soak up any excess oil

Step 8

Place your cod as artistically as possible on top of your truffle mash. Serve the leeks on the side


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