Garlic Herb Butter Cod with Vegetables (Printable version)

Tender cod baked in garlic herb butter with roasted baby potatoes and crisp green beans

# Ingredient List:

→ 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 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 trimmed green beans to the tray. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
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 with a fork, 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 -
  • The entire meal roasts on one sheet pan, which means less cleanup and more time enjoying dinner instead of washing dishes.
  • Garlic herb butter does all the heavy lifting flavor-wise, turning mild cod into something restaurant-quality without any fussy techniques.
  • It looks impressive enough to serve guests but honest enough that weeknight cooking doesn't feel like a performance.
02 -
  • Patting the cod dry before oiling it actually makes a difference; it helps them develop a light golden exterior instead of just steaming through.
  • Don't skip the staggered cooking timing (potatoes first, then green beans, then cod); it's the secret to everything finishing at exactly the right moment.
03 -
  • Lining your tray with parchment paper isn't just for easy cleanup; it also helps vegetables roast more evenly because nothing sticks and steams instead.
  • Fresh herbs make an enormous difference here, so if you only have dried, use about one-third the amount since dried herbs are more concentrated and can taste dusty in raw butter.
Go back