Cod Recipe

Prep and par-cook potatoes

Preheat oven to 425°F (220°C). Put halved baby potatoes in a saucepan, cover with cold salted water, bring to a boil and simmer 8–10 minutes until just tender. Drain and toss with 1 tbsp extra-virgin olive oil and a pinch of salt and pepper; spread on a sheet pan and roast in the oven for 12–15 minutes until golden and crisp on edges while you cook the fish and vegetables.

Season and flour the cod

Pat cod fillets very dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper (divide across fillets). Lightly dredge each fillet in 1/2 cup all-purpose flour, shaking off excess—this gives a thin crust and helps sauce adhere.

Sear the cod

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers, add cod fillets in a single layer (do not overcrowd). Sear without moving 3–4 minutes until the underside is golden. Carefully flip and cook 2–3 more minutes until the fish is opaque and flakes easily (internal temp ~ 135–140°F / 57–60°C). Transfer cooked fillets to a warm plate and tent loosely with foil.

Make lemon-butter pan sauce

Reduce heat to medium. To the same skillet, add remaining 2 tbsp butter and the minced garlic (3 cloves). Sauté 30–45 seconds until fragrant but not brown. Pour in 1/4 cup dry white wine or low-sodium chicken broth to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes to reduce slightly. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and half of the chopped parsley (1 tbsp). Taste and adjust seasoning with a pinch of salt and pepper. If you like a little heat, stir in 1/4 tsp red pepper flakes. Spoon sauce over the cod fillets.

Sauté vegetables

While the cod rests, heat a separate large skillet over medium-high heat and add 1 tbsp olive oil. Add sliced shallot and sauté 1 minute until softened. Add broccoli florets and red bell pepper and sauté 4–5 minutes until bright and just tender-crisp. Season vegetables with 1/2 tsp black pepper, a pinch of salt, and 1 tsp white wine vinegar or a squeeze of lemon juice; toss to coat. Remove from heat and sprinkle with remaining 1 tbsp chopped parsley.

Finish and serve

Divide roasted potatoes and sautéed vegetables among 4 plates. Place a cod fillet on each plate and spoon remaining lemon-butter sauce over the fish and around the plate. Garnish with additional parsley and lemon wedges if desired. Serve immediately.

Notes on timing and substitutions

Total cooking is quick—start roasting potatoes first, then roast while prepping and cooking fish and vegetables. You can substitute cod with other firm white fish (pollock, haddock, halibut) and swap vegetables to seasonal choices. For a dairy-free version, replace butter with extra olive oil and omit butter in the sauce.