Dinner

Baked Cod with Creamy Mushroom & Leek Orzo Recipe

ByCleo Brixton January 17, 2026January 17, 2026

Introduction

This baked cod with creamy mushroom and leek orzo is a comforting yet elegant dish that combines tender fish with a flavorful, creamy pasta. It’s perfect for a weeknight dinner or a special occasion when you want something both simple and impressive.

A white plate holds a meal with three main layers: the bottom layer is a bed of yellowish orzo pasta mixed with sliced brown mushrooms and bright green chopped leeks, all lightly seasoned and mixed with herbs. On top of the pasta sits a single piece of lightly browned white fish fillet. Resting on the fish are two thin, round slices of grilled lemon showing char marks, adding a pop of yellow with a slightly caramelized texture. To the left side of the plate, a fork with a gold head and white handle and to the right side, a knife with a gold blade and white handle frame the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp plain flour
4 cod loin fillets
2 tbsp olive oil
1 lemon, zested and sliced
½ small bunch of thyme
2 leeks, sliced
200g mushrooms, sliced
300g orzo
500ml low-salt stock
2 tbsp crème fraîche

Instructions

Step 1: Preheat the oven to 220°C (200°C fan or gas mark 7). Put the plain flour in a bowl and season it with salt and pepper. Coat each cod fillet evenly in the flour.
Step 2: Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Fry the cod fillets for 2 minutes on each side until golden brown.
Step 3: Transfer the cod fillets to a roasting tin. Top with lemon slices and scatter half the thyme over them. Bake in the oven for 10 minutes.
Step 4: While the cod bakes, heat the remaining olive oil in a large pan over medium-high heat. Fry the sliced leeks and mushrooms for about 5 minutes until softened.
Step 5: Add the orzo and the stock to the pan with the vegetables. Cook over high heat for 10 minutes, stirring continuously until the orzo is tender and most of the liquid is absorbed.
Step 6: Stir in the crème fraîche and lemon zest, then season with salt and pepper to taste.
Step 7: Serve the creamy mushroom and leek orzo on plates with the baked cod on top. Garnish with the roasted lemon slices for extra flavor.

Tips & Variations

For a richer flavor, add a splash of white wine to the orzo while it cooks.
Use other fresh herbs like dill or parsley if you prefer over thyme.
If you can’t find orzo, substitute with small pasta shapes like couscous or small shells.
To keep the cod moist, avoid overcooking it—baking for 10 minutes is usually perfect for loins around 2cm thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of stock or water to loosen the orzo if needed. The cod is best eaten fresh but can be reheated carefully to avoid drying out.

How to Serve

A white plate holds a bed of light golden orzo mixed with slices of brown mushrooms and bright green chopped leeks, garnished with small green herbs. On top, there is a single golden-brown cooked fillet, likely fish or chicken, with two thin, round, grilled lemon slices placed overlapping on it. A golden fork with a white handle lies on the left side of the plate, and a matching golden knife with a white handle is on the right. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod fillets. Make sure to thaw them thoroughly and pat dry before coating with flour to ensure they fry and bake properly.

Is crème fraîche necessary, and can I substitute it?

Crème fraîche adds creaminess and a slight tang to the orzo. You can substitute with sour cream or Greek yogurt, but add it off the heat to prevent curdling.