Garlic Herb Butter Cod with Vegetables (Printable version)

Flaky cod with aromatic garlic herb butter, roasted baby potatoes and crisp green beans for a complete meal

# What you need:

→ Fish & Marinade

01 - 4 cod fillets (about 5.3 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 teaspoon lemon zest
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Garlic Herb Butter

06 - 1/4 cup unsalted butter, softened
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh dill, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
11 - 1 teaspoon lemon juice
12 - 1/4 teaspoon salt

→ Vegetables

13 - 1 lb baby potatoes, halved
14 - 10 oz green beans, trimmed
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# Steps to follow:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Toss baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on half of the tray. Roast for 10 minutes.
03 - In a small bowl, mix softened butter with minced garlic, parsley, dill, chives, lemon juice, and 1/4 teaspoon salt until well combined.
04 - Pat cod fillets dry with paper towels. Rub with 2 tablespoons olive oil, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
05 - After potatoes have roasted for 10 minutes, add green beans to the tray. Drizzle lightly with olive oil and season with salt and pepper. Toss gently to combine.
06 - Arrange cod fillets on the tray. Top each fillet with a generous dollop of garlic herb butter.
07 - Return tray to oven and bake for 12-15 minutes, until cod is just opaque and flakes easily with a fork, potatoes are golden brown, and green beans are crisp-tender.
08 - Transfer to serving plates immediately, spooning any melted herb butter from the tray over the cod and vegetables.

# Expert tips:

01 -
  • Everything cooks on one tray, which means minimal cleanup and maximum flavor mingling together in all that golden herb butter.
  • The cod stays impossibly tender while the potatoes turn crispy at the edges, creating this perfect contrast that somehow always surprises people.
  • You'll actually finish cooking faster than it takes to set the table, yet it tastes like you've been working in the kitchen all afternoon.
02 -
  • Overcooked cod is grainy and sad, so start checking at 12 minutes and remember that it continues cooking slightly even after it leaves the oven.
  • Pat your fish completely dry before seasoning, because excess moisture creates steam that prevents browning and makes the herb butter slide right off.
  • Don't crowd the tray or overlap vegetables, because they'll steam instead of roast, and you'll lose that beautiful golden color and crispy texture.
03 -
  • Use a meat thermometer if you're nervous about overcooking, aim for 145°F or 63°C in the thickest part of the fillet and trust that it'll be perfect.
  • Make your herb butter ahead of time and let it sit in the fridge, then bring it to room temperature before cooking so it spreads easily and melts more evenly during roasting.
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