Garlic Herb Butter Cod with Roasted Potatoes

• 4 cod fillets, 6 ounces each
• 1.5 pounds baby potatoes, halved
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil
• Optional garnish: lemon wedges

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Roast potatoes for 20 minutes or until tender and golden.
4. 4 While potatoes roast, mix softened butter with garlic, parsley, dill, lemon zest, salt, and pepper.
5. 5 Season cod fillets with salt and pepper.
6. 6 Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear cod for 2 minutes per side until just opaque.
7. 7 Transfer skillet with cod to oven and bake for 8-10 minutes, or until fish flakes easily with a fork.
8. 8 Spoon garlic herb butter over cod during the last 2 minutes of baking.
9. 9 Serve cod over roasted potatoes and garnish with lemon wedges if desired.

Equipment

• Baking sheet
• Oven-safe skillet
• Mixing bowl

Variations

• Substitute cod with tilapia or halibut.
• Add a splash of white wine to the garlic herb butter for extra depth.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon dried parsley and dill combined.

Pairings

• Chardonnay
• Sauvignon Blanc

Nutrition

Tips

• For extra flavor, marinate cod in olive oil, salt, and pepper for 30 minutes before cooking.
• Ensure cod is not overcooked; it should be opaque and flake easily.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: This dish does not freeze well due to the delicate texture of the cod.

Serving Suggestions

• A crisp green salad
• Steamed asparagus

FAQ