Garlic Herb Butter Cod with Vegetables (Printable)

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

# What You'll Need:

→ Fish & Marinade

01 - 4 cod fillets (about 5 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

# Method:

01 - Preheat oven to 400°F. Line a large baking sheet 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 baking sheet. Roast for 10 minutes.
03 - In a small bowl, mix softened butter with 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 green beans to the baking sheet. Drizzle with a little olive oil and season with salt and pepper. Toss gently to coat.
06 - Place seasoned cod fillets on the baking sheet. Top each fillet with a generous dollop of garlic herb butter.
07 - Return baking sheet to oven and bake for 12–15 minutes, until cod is just opaque and flakes easily, potatoes are golden and tender, and green beans are crisp-tender.
08 - Serve immediately, spooning any melted herb butter from the tray over the cod and vegetables.

# Expert Pointers:

01 -
  • It actually tastes restaurant-quality: That herb butter melts into everything and makes the whole plate feel indulgent without any fussing.
  • One tray, one oven, done in 40 minutes: The potatoes roast first, vegetables join in, then the fish goes on top—no juggling multiple pans.
  • Somehow feels like comfort food and light eating at the same time: Fresh herbs keep it bright while the buttery cod feels deeply satisfying.
02 -
  • Dry the cod before seasoning: I learned this the hard way when my fillets steamed instead of staying tender—a few seconds with paper towels changes everything.
  • Don't skip the head start on potatoes: That 10-minute head start means they actually finish cooking alongside the fish instead of coming out either raw or overdone.
03 -
  • Mise en place is your friend here: Chop everything before the oven goes on so you're not scrambling with a timer running and potatoes roasting.
  • Watch the fish, not the clock: Opaque flesh that flakes easily matters more than hitting exactly 15 minutes—thickness varies.
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