Garlic Herb Butter Cod with Vegetables (Print Version)

Tender cod with garlic herb butter, green beans, and baby potatoes ready in 40 minutes.

# 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 Make It:

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 and 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 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 portion 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 - 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 sharing between the fish and vegetables.
  • The garlic herb butter is so simple to make but tastes like you've been planning this dinner all day.
  • It's elegant enough for guests but quick enough that weeknight exhaustion won't derail your plans.
02 -
  • Patting the cod completely dry before seasoning is the difference between fish that tastes seasoned and fish where the seasoning slides right off.
  • Timing the vegetables so they finish together is crucial; starting the potatoes first gives them the head start they need without the green beans turning to mush.
03 -
  • Line your tray with parchment paper so the herb butter doesn't stick and you can actually enjoy the melted sauce instead of scraping burned bits off the pan.
  • Season the potatoes and green beans before the cod goes on the tray; they need their own moment with salt and oil to develop flavor, not just borrowed seasoning from the fish.
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