Garlic Butter Cod with Roasted Potatoes arrives at the table with the restrained grandeur of a fine bistro dish: tender, flaky cod glazed in aromatic garlic butter and paired with crisp, golden potatoes. The contrast of silky fish and textured potatoes feels deliberate and refined. For a complementary meaty course, consider serving alongside garlic butter beef bites with potatoes to broaden the menu with cohesive flavors.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques—roasting and pan-basting—produce a polished presentation with minimal fuss.
- Minimal Ingredients: High-impact ingredients (fresh garlic, butter, lemon, herbs) deliver depth without complexity.
- Impressive Flavor: Browned butter, a hint of acid, and crisped potato edges lift the cod above ordinary preparations.
This version elevates the classic by finishing the cod in a fragrant garlic butter pan sauce and pairing it with roasted baby potatoes for textural contrast and visual appeal.
Ingredients
Base
- 1 1/2 lb (700 g) cod fillets, skinless and patted dry (even thickness if possible)
- 1 lb (450 g) baby potatoes, halved (similar size for even roasting)
- 2 tbsp olive oil (for roasting potatoes)
- Kosher salt and freshly ground black pepper (to taste)
Sauce
- 6 tbsp unsalted butter (room temperature for easy melting)
- 4 garlic cloves, finely minced (fresh for brightest aroma)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp dry white wine or low-sodium chicken stock (optional, for deglazing)
- 2 tbsp fresh parsley, finely chopped (flat-leaf preferred)
Topping & Finish
- Zest of 1 lemon (for brightness)
- 1 tbsp fresh chives, thinly sliced (optional)
- Pinch of smoked paprika or Aleppo pepper (optional, for color and warmth)
How to Make Garlic Butter Cod with Roasted Potatoes:
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread cut-side down on a baking sheet and roast until golden and crisp, about 25–30 minutes, turning once so edges caramelize. (Visual cue: deep golden edges, tender centers.)
- Mini-tip: Parboil very large potatoes for 6–8 minutes first so roasting time shortens and surfaces crisp faster.
- While the potatoes roast, season cod lightly with salt and pepper. Pat the fillets dry so the butter adheres and the fish browns evenly. (Texture cue: surface should look satiny, not wet.)
- In a large skillet over medium heat, melt 2 tbsp butter. Add the minced garlic and cook until fragrant and pale golden, about 30–45 seconds—do not let it brown. Add the cod, cooking 2–3 minutes per side until the exterior becomes opaque and edges begin to color. (Sensory cue: garlic aroma should be warm and bright.)
- Remove the cod to a warm plate. Increase heat to medium-high and add the white wine or stock to the pan to deglaze, scraping up browned bits—this captures concentrated flavor. Reduce by half, then add remaining butter and lemon juice, swirling until the sauce emulsifies and becomes silky.
- Return the cod to the skillet and spoon the garlic butter over each fillet for 1 minute to finish cooking, basting so the flesh remains moist and glossy. (Color cue: fillets should be opaque with a faint sheen from the sauce; texture should flake gently with a fork.)
- To serve, transfer roasted potatoes to warm plates, place a cod fillet atop or beside them, and drizzle generously with the garlic butter sauce. Sprinkle parsley, lemon zest, and chives over the fish for freshness and visual contrast.
- Mini-tip: Keep the pan sauce slightly warm off the heat—overheating will separate the emulsified butter.
How to Serve Garlic Butter Cod with Roasted Potatoes:
Present the potatoes in a small nest beside the cod or arrange a linear stack for a contemporary look. Spoon the glossy garlic butter over the fish and scatter bright parsley and lemon zest for color. A small wedge of lemon and a lightly dressed watercress or frisée salad provide a peppery counterpoint. For a composed plate, serve on warm white porcelain to highlight the golden hues.
How to Store Garlic Butter Cod with Roasted Potatoes:
Cool components quickly to room temperature (within 1 hour). Store cod and potatoes separately in airtight containers in the refrigerator for up to 2 days. To preserve texture, reheat the potatoes in a 400°F (200°C) oven for 6–8 minutes to re-crisp edges; reheat the cod gently in a 300°F (150°C) oven for 6–8 minutes with a dab of extra butter to prevent drying. Avoid microwaving if you want to retain the delicate texture.
Tips to Make Garlic Butter Cod with Roasted Potatoes:
- Use even-thickness fillets or fold thinner ends under to ensure uniform cooking.
- Finish the sauce off-heat and swirl in cold butter to create a glossy, emulsified finish.
- Choose small, firm potatoes and cut them uniformly so every piece crisps in the same time.
- Pat fish dry and don’t overcrowd the pan—overcrowding releases steam and prevents browning.
Variation (if any):
For a richer finish, substitute half the butter with brown butter for nutty complexity. For a Mediterranean touch, add a tablespoon of capers and a sprinkle of chopped oregano to the butter sauce. For a lighter plate, replace potatoes with roasted lemon-garlic asparagus or a simple herbed quinoa.
FAQs
How long should cod cook per inch of thickness?
Cook cod about 8–10 minutes per inch of thickness total, or until it flakes easily and is opaque through the center. Pan-searing then finishing in the sauce helps control doneness.
Can I use frozen cod for this recipe?
Yes—thaw thoroughly, pat completely dry, and adjust cooking time slightly since thawed fillets can release more moisture. Drying is essential for proper browning.
What wine pairs well with this dish?
A crisp, unoaked white like Sauvignon Blanc or a lightly textured Chardonnay complements the lemony butter and delicate fish without overpowering it.
Conclusion
This Garlic Butter Cod with Roasted Potatoes is an exercise in refined simplicity: crisp potato edges, silky cod, and an aromatic garlic butter that ties everything together. It’s approachable for a weeknight yet composed enough for a dinner party. If you’d like a quick reference for a similar technique, see this Easy Baked Cod with Butter & Garlic – Budget Bytes for additional ideas on baking and butter finishes. Share your plating variations or seasonal twists in the comments — How would you make this dish your own?
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Garlic Butter Cod with Roasted Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined dish featuring tender, flaky cod glazed in aromatic garlic butter, paired with crisp roasted baby potatoes.
Ingredients
- 1 1/2 lb (700 g) cod fillets, skinless and patted dry
- 1 lb (450 g) baby potatoes, halved
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 6 tbsp unsalted butter (room temperature)
- 4 garlic cloves, finely minced
- 2 tbsp fresh lemon juice
- 2 tbsp dry white wine or low-sodium chicken stock (optional)
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon
- 1 tbsp fresh chives, thinly sliced (optional)
- Pinch of smoked paprika or Aleppo pepper (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread cut-side down on a baking sheet and roast until golden and crisp, about 25–30 minutes.
- While the potatoes roast, season cod with salt and pepper. Pat the fillets dry.
- In a large skillet over medium heat, melt 2 tbsp butter. Add minced garlic and cook until fragrant and pale golden, about 30–45 seconds.
- Add the cod and cook 2–3 minutes per side until opaque.
- Remove the cod and increase heat to medium-high. Add white wine or stock to deglaze the pan, scraping up browned bits. Reduce by half, then add remaining butter and lemon juice.
- Return the cod to the skillet, spoon the garlic butter over each fillet for 1 minute.
- Serve potatoes on warm plates, placing a cod fillet atop or beside them and drizzling with garlic butter sauce. Sprinkle parsley, lemon zest, and chives over the fish.
Notes
For better texture, parboil large potatoes before roasting and avoid microwaving when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg