Garlic Herb Butter Cod (Print version)

Tender cod baked in garlic herb butter with green beans and baby potatoes for a wholesome meal.

# What You'll 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

# How-To Steps:

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 garlic, parsley, dill, chives, lemon juice, and 1/4 teaspoon salt until well combined.
04 - Pat cod fillets dry with paper towels. Rub evenly 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 trimmed green beans to the tray. Drizzle lightly with olive oil and season with salt and pepper. Toss gently.
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 to 15 minutes, until cod is just opaque and flakes easily, potatoes are golden, and green beans are crisp-tender.
08 - Remove from oven and serve immediately, spooning any melted herb butter from the tray over the cod and vegetables.

# Tips from the pros:

01 -
  • The entire meal comes together on one tray, which means you're cleaning up in half the time and actually enjoying your dinner instead of standing over dishes.
  • Fresh herbs mixed into soft butter create an almost luxurious coating that makes simple white fish taste like you've been cooking all day.
  • Everything finishes at exactly the same moment, so there's no rushing vegetables or keeping fish warm while other things cook.
02 -
  • Pat your fish completely dry before seasoning, because any moisture on the surface will steam rather than allow the herb butter to coat it properly, and that changes the entire texture.
  • Don't skip the head start for potatoes, those ten minutes are the difference between creamy centers and dense ones that haven't cooked through.
03 -
  • Make the herb butter ahead of time and keep it in the refrigerator, it's one less thing to do when you're actually cooking and it gives the flavors time to meld.
  • If your fish is thicker than expected, tent it loosely with foil for the first five minutes of baking to prevent the outside from overcooking while the center catches up.
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