Butter-Poached Cod with Fennel–Leek Purée & Lemon Oil
Silky, butter-poached cod served over a smooth fennel–leek purée, finished with fragrant lemon oil.
Light yet luxurious, deeply savory, and visually refined.
Keto • Gluten-Free • Dinner-Worthy • Elegant
⏱ Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
🛒 Ingredients
Butter-Poached Cod
4 cod fillets (6 oz each)
½ cup unsalted butter
1 clove garlic, lightly smashed
Zest of ½ lemon
Himalayan pink salt & white pepper
Fennel–Leek Purée
1 large fennel bulb, sliced
1 large leek (white & light green only), sliced
2 tbsp butter
¼ cup heavy cream
Salt to taste
Lemon Oil (Finish)
3 tbsp olive oil
1 tsp fresh lemon juice
Pinch flaky salt
👩🍳 How to Make
1. Make the Fennel–Leek Purée
1️⃣ Melt butter in a saucepan over medium-low heat.
2️⃣ Add fennel and leeks with a pinch of salt.
3️⃣ Cover and cook 12–15 minutes, stirring occasionally, until very soft.
4️⃣ Add heavy cream and simmer 2 minutes.
5️⃣ Blend until silky smooth. Keep warm.
2. Butter-Poach the Cod
1️⃣ Season cod lightly with salt and white pepper.
2️⃣ In a wide skillet over low heat, melt butter with garlic and lemon zest.
3️⃣ Add cod; butter should barely bubble.
4️⃣ Poach gently 8–10 minutes, spooning butter over the fish, until just opaque and tender.
5️⃣ Remove cod carefully and discard garlic.
3. Lemon Oil
1️⃣ Stir olive oil, lemon juice, and Himalayan pink salt together.
2️⃣ Keep at room temperature.
4. Plate
Spoon fennel–leek purée onto plates.
Top with cod.
Drizzle with lemon oil and a spoon of warm butter from the pan.
Optional garnish: fennel fronds, chives, or lemon zest curls.
🍽 Nutrition Facts (Per Serving)
Calories: ~430
Fat: 35g
Protein: 28g
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g
*affiliate partnerships may earn commissions at no cost to you.
