Roasted Cod with Artichoke and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate white cod fillets paired with tender roasted artichoke hearts, finished with a bright lemon butter sauce and fresh herbs for an elegant yet simple weeknight dinner.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1½ poundsfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(unsalted)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1 teaspoonlemon zest
- 59 mldry white wine
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat artichoke halves dry with paper towels and toss with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until golden and tender.
Tip: Cutting artichokes in half lengthwise exposes more surface area for caramelization.
- 2
While artichokes roast, pat cod fillets dry and season both sides generously with salt, pepper, and fresh thyme leaves.
Tip: Dry fish cooks better and develops a better crust.
- 3
Heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place cod fillets skin-side down and sear for 3-4 minutes until skin is crispy.
Tip: Don't move the fillets while searing—this helps the skin crisp up.
- 4
Remove artichokes from oven and add them to the skillet around the cod, nestling them between the fillets.
Tip: Arrange ingredients so they cook evenly in the residual heat.
- 5
Pour white wine into the pan around the fish (not directly over it), then add the remaining minced garlic and sliced shallots. Transfer skillet to oven and bake for 8-10 minutes until cod is opaque and flakes easily with a fork.
Tip: The wine adds depth of flavor and helps create a light pan sauce.
- 6
Remove skillet from oven and carefully transfer cod and artichokes to serving plates. Place skillet on stovetop over medium heat and whisk in butter and lemon juice until emulsified, about 1 minute.
Tip: Whisking the butter creates a silky sauce rather than a greasy one.
- 7
Spoon the lemon butter sauce over the cod and artichokes, then garnish with lemon zest and fresh thyme sprigs. Serve immediately.
Tip: Fresh lemon zest added at the end brightens the dish without adding extra liquid.
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