Lemon Butter Cod with Baby Potatoes
Lemon Butter Cod
Mild cod fillets baked with tender baby potatoes, garlic lemon butter, and fresh parsley for a simple one-pan seafood dinner.
Lemon butter cod with baby potatoes is built for the nights when you want a complete dinner from one pan without burying the fish under heavy seasoning. The potatoes roast first so they have time to turn tender, then the cod is added near the end where it can bake gently in a bright garlic butter sauce.
Cod is mild, lean, and quick-cooking, which makes it a good match for lemon, parsley, and just enough butter to keep the flakes moist. Halving the baby potatoes gives them more surface area against the hot pan, while a short head start keeps the fish from overcooking.
The best cue is texture rather than the clock alone: the potatoes should be easily pierced with a knife, and the cod should flake when pressed with a fork. Spoon the pan juices over each serving so the lemon butter coats both the fish and potatoes.
Serve this with a green salad, steamed asparagus, or roasted green beans. It is simple enough for a weeknight but clean and bright enough to feel polished at the table.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
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2
Toss the halved baby potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread them cut side down on the baking sheet.
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3
Roast the potatoes for 20 minutes, until the cut sides are golden and the centers are almost tender when pierced.
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4
Stir together the melted butter, garlic, lemon juice, lemon zest, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
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5
Pat the cod fillets dry, nestle them among the potatoes, and spoon the lemon butter over the fish.
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6
Return the pan to the oven and bake for 8 to 10 minutes, until the cod is opaque and flakes easily with a fork.
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7
Spoon some of the pan juices over the cod and potatoes, then sprinkle with chopped parsley.
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8
Serve hot with lemon wedges for squeezing over the fish.
Ingredients
- Baby Potatoes, halved:1 1/2 lb
- Olive Oil:1 tbsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Unsalted Butter, melted:4 tbsp
- Garlic, minced:3 cloves
- Lemon Juice:2 tbsp
- Lemon Zest:1 tsp
- Cod Fillets:1 1/2 lb
- Fresh Parsley, chopped:1/4 cup
- Lemon, cut into wedges:1
Tips & Notes
- Choose cod fillets of similar thickness so they finish at the same time.
- If your potatoes are larger than bite-size, quarter them so they roast within the timing.
- Do not overbake the cod; it should flake cleanly but still look moist in the center.
- Add a pinch of red pepper flakes to the lemon butter if you want gentle heat.
