Garlic Herb Butter Cod with Vegetables (Print View)

Flaky cod with aromatic garlic herb butter, roasted potatoes and fresh green beans

# Components:

→ 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

# Directions:

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 prepared tray and roast for 10 minutes.
03 - In a small bowl, combine softened butter with minced garlic, parsley, dill, chives, lemon juice, and 1/4 teaspoon salt. Mix until well blended.
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.
06 - Place seasoned 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 to 15 minutes, until cod is opaque and flakes easily, potatoes are golden, and green beans are crisp-tender.
08 - Transfer to serving plates immediately. Spoon any melted herb butter remaining on the tray over the cod and vegetables.

# Expert Advice:

01 -
  • Everything cooks together: One tray means minimal cleanup and no juggling multiple pans while everything goes cold.
  • The herb butter is secretly luxurious: Fresh herbs make it taste restaurant-quality without any real technique required.
  • Fish stays moist and tender: The butter keeps the cod from drying out, which is the biggest fish-cooking struggle most people have.
  • It's naturally light but still satisfying: You walk away from dinner feeling good instead of overstuffed.
02 -
  • Dry the fish thoroughly: Moisture is the enemy of browning, and a quick pat with paper towels makes the difference between soggy and golden.
  • Don't overcrowd the potatoes: Space matters on a sheet pan, so they can actually roast instead of steam in their own moisture.
  • Add green beans halfway through: This timing trick keeps them crisp-tender instead of turning into sad, overcooked strings.
03 -
  • Substitute the cod with haddock or pollock if your fishmonger is out: Any firm white fish works beautifully and cooks in the same time frame.
  • A tiny pinch of red pepper flakes stirred into the herb butter adds a gentle heat that makes you taste everything more clearly.
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