Garlic Herb Butter Cod (Print Version)

Tender cod with garlic herb butter, served with green beans and baby potatoes for a light, flavorful 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 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 fully incorporated.
04 - Pat cod fillets dry with paper towels. Rub each fillet 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 - Place seasoned cod fillets on the tray alongside vegetables. Top each fillet with a generous portion 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 brown, 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 on a single tray, which means minimal cleanup and more time enjoying your meal instead of scrubbing pans.
  • The garlic herb butter does all the heavy lifting flavor-wise, making even simple cod taste restaurant-worthy without any fussing.
  • It's genuinely fast enough for a weeknight but elegant enough to serve when you want to impress someone.
02 -
  • Don't skip drying the cod fillets; moisture is the enemy of flavor, and wet fish steams instead of developing any browning or richness.
  • The herb butter should go on right before baking, not before, or the herbs will burn and turn bitter instead of staying bright and fresh.
03 -
  • Softening the butter by leaving it on the counter for 20 minutes (not microwaving it) keeps the herb flavors bright and prevents them from turning dark and bitter.
  • If you're cooking for more than four people, don't crowd the tray; use two trays instead so air can circulate and everything roasts evenly.
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