Cod with Leek Sauce & Sweet Potatoes {AIP + pepper}

This is totally a Monday meal. Nothing complicated, comes together in half an hour or less and feels like comfort food. ‘Cause it is!

Heat your oven to 400F and while you’re waiting cube up a sweet potato into bitesize pieces. Toss them in some oil and seasonings, then dump ’em out onto a foil-lined baking sheet in a single layer. Throw them in the oven and check on them in 15 – 20 minutes time. I probably should have spread out mah cubes into the aforementioned single layer before snapping a picture 😛

Clean and chop your leeks. I like to let them soak in a bowl of water then drain them out afterwards.

Chuck your leeks in a pan with a little oil plus garlic and lemon pepper. Saute for about 10 minutes, until they soften, but don’t brown.

Pour in the coconut milk. Get it to a nice even simmer.

Move your leeks to the side and add your cod pieces to the pan so that they touch the bottom.

Add the cilantro and put a lid on your pan. If you need to adjust the heat down a little, do – you want your sauce to be bubbling a little, but not getting so hot that it will burn to the bottom. Steam your fish for about 5 minutes. If needed, flip the pieces over, re-cover the pan and simmer a few minutes longer until the fish is opaque and flakeable with a fork. If you want to thicken the sauce a little more, remove the cod when it is done, then add a teaspoon of arrowroot powder mixed with a little water. Simmer for a few extra minutes.

Serve on top of your sweet potatoes!


Cod with Leek Sauce & Sweet Potatoes

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


  • 3/4 lb cod filet, cut into 4 pieces
  • 2 leeks, sliced
  • 1 sweet potato, peeled and cubed into bitesize pieces
  • 1 tsp garlic powder
  • 1/2 tsp lemon pepper {omit for AIP}
  • Handful of fresh cilantro, chopped
  • 3/4 cup coconut milk
  • Oil of choice
  • Optional: 1 tsp arrowroot starch, mixed with water


  1. For the sweet potatoes
  2. Heat your oven to 400F. Line a baking tray with foil. Toss the sweet potato in a little oil and seasonings of your choice. Lay out in a single layer and roast for 15 – 20 minutes.
  3. For the fish and sauce
  4. Add the leeks and a little oil to a medium heat skillet. Make sure that it’s deep enough to fit all the ingredients except the sweet potato!
  5. Add the garlic and lemon pepper to the pan and saute for 10 minutes until softened.
  6. Pour in the coconut milk and bring to a simmer.
  7. Nestle the cod fillets into the leek mixture, reduce the heat a little so that the coconut milk will continue to simmer with a lid over the pan but not burn.
  8. Add the cilantro and cover the pan with a lid, leaving a little gap for steam to escape if needed.
  9. Cook for five minutes. Flip the fish over and cook for another minute or two until the fish is opaque and will flake with a fork.
  10. Optional step: Add the arrowroot starch mixture and simmer for an additional few minutes to thicken. Remove the fish before you do this or it will be overcooked!
  11. Serve with the roasted sweet potatoes.

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