Roasted Cod with Artichoke and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Roasted cod with artichoke and lemon butter is naturally elegant yet surprisingly simple to prepare. The cod is incredibly lean and full of omega 3 fatty acids that support heart health, while the fresh artichokes add a wonderful earthy sweetness. What I love most is how forgiving this dish is, all the components roast together beautifully, letting the delicate fish absorb those bright lemon and garlic flavors. Perfect for impressing guests or treating yourself to something special on a busy Tuesday night.
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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