Quick and Easy – Baked White Fish with Carrots and Leeks

This quick dinner idea came from a decade old tradition in my parent’s house, usually served at Christmas as a healthier alternative to fried fish. However, this white fish with carrots and leaks, can be served any day of the week.

We are aware that fish is a healthy choice, however, these days with all of the confusing studies circulating on the internet, regarding mercury content in fish, or how wild is healthier than farm raised, Atlantic vs Pacific, sustainable, dirty dozen this, dirty dozen that it’s hard to know if what you’re consuming is really healthy for you and honestly I can’t hear anymore about that.

Therefore, I’m following some simple ruled. Eat organic as much as possible, everything in moderation, 5 small meals a day with lots of vegetables and fruit, and make sure it’s delicious.

For this dish I had some Wild Cod handy so that’s what I used.


What you’ll need

4-5 fillets of white fish such as cod, haddock, tilapia or sole
3 organic carrots, peeled and grated
3 organic leeks
dried sage (or powdered sage)
salt and pepper
3-4 tbsp of light olive oil
drizzle of lemon infused extra virgin olive oil (optional)

What to do

To prepare the leeks, cut off and discard most of the green part of the leek. It tends to be hard and chewy even when cooked. After you’ve done that cut the leek lengthwise and rinse it under running water. Be sure to rinse between the layers as dirt can get stuck in those areas.

Slice the leek, mix with the grated carrot and set aside. Season your white fish on both sides with sage, salt and pepper. Place 1/2 the amount of prepared leeks and carrots at the bottom of a casserole dish. Place the fish on top, spreading it out evenly.


Cover the fish with the remaining leek and carrot mixture. Drizzle with olive oil and cover with the lid from the casserole dish. Place the casserole into a pre-heated 350°F oven for about 25-30 minutes.

The fish and veggies produce a lovely broth at the bottom of the casserole dish. When serving, scoop out as you would a lasagna and serve over rice. Be sure to include a little of the broth to drizzle over rice and fish and drizzle a little lemon infused extra virgin olive oil if desired.

Quick, simple and delicious weeknight meal for the whole family. Enjoy.


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