Description
A refined dish featuring tender, flaky cod glazed in aromatic garlic butter, paired with crisp roasted baby potatoes.
Ingredients
Scale
- 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