Roasted Black Cod with Leeks, Spinach, & Cider Butter

  • Preparation Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 4 Black Cod Fillets (6 oz each)
  • 2 oz Butter
  • 3 medium Leeks, trimmed and thinly sliced
  • 1 small Onion, thinly sliced
  • 7 oz Dry Cider
  • 2 Tbsp Olive Oil
  • Salt & Pepper, to taste
  • Fresh Parsley, chopped


Preheat the oven to 375°F. Heat the butter in a frying pan and saute the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.

Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked.  To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the fish will become dry.

Serve the fish with the vegetables, garnished with sliced lemons & fresh parsley.