Crispy Lemon-Dijon Cod with Creamy Leek Risotto

Indulge in a restaurant-worthy meal at home with this crispy lemon-Dijon cod. The fish is topped with a golden panko crust infused with lemon zest and Dijon mustard, creating a delightful crunch that gives way to tender, flaky cod. Beneath it all lies a creamy leek risotto, slowly cooked to perfection with a rich blend of cream cheese and stock concentrates.

This dish balances bright citrus notes with the subtle sweetness of leeks and a touch of rosemary. It’s an elegant yet approachable recipe that’s sure to become a favorite for special occasions or a comforting weeknight treat.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit LeeksView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry produce. Peel and mince or grate garlic. Zest and quarter lemon.
2. Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small bowl. Cover and microwave until butter has melted, 30-60 seconds. Stir in lemon zest, panko and a pinch of salt and pepper.
3. Pat cod dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet, skin side down. Evenly spread a thin layer of mustard over tops of cod. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.
4. Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil in a large pan over medium-high heat. Add leeks, half the rosemary and ½ tsp salt (all the rosemary and 1 tsp salt for 4); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes. Add rice; stir until evenly coated.
5. Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has absorbed-until rice is al dente and risotto is creamy, 20-22 minutes. Remove pan from heat. Tip: Depending on the size of your pan, you may need a little more or a little less water. Once risotto has cooked about 12 minutes, transfer cod to oven and roast on middle rack until crust is golden brown and cod is cooked through, 8-10 minutes.
6. Stir cream sauce base, Vidalia onion paste, mushroom stock concentrates, veggie stock concentrate and cream cheese into pan with risotto. Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined, 2-4 minutes. Tip: If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached. Taste and season with salt and pepper if desired.
7. Squeeze juice from one lemon wedge over cod. Divide risotto between shallow bowls; arrange cod on top. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute cod with other firm white fish like haddock or halibut. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can try using dairy-free butter and cream cheese alternatives, but the texture and flavor may vary slightly.

How do I store leftovers?

Store the cod and risotto separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.