Roasted Cod with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's my favorite weeknight dinner that comes together in just 40 minutes. Roasted cod with broccoli is so simple yet feels elegant enough for guests. The cod is delicate and flaky, while the broccoli gets wonderfully caramelized in the oven. What I love most is that cod is packed with lean protein and omega 3 fatty acids that are great for your heart. Plus, this meal is incredibly budget friendly and uses mostly pantry staples, so you can throw it together without any fuss. The fresh lemon and garlic keep everything bright and flavorful.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1183 mlbroccoli florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1fresh lemon(zested and halved)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh thyme(chopped)
- 59 mlwhite wine
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes the pan easier to wash.
- 2
In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, salt, and black pepper until evenly coated.
Tip: Make sure the broccoli is completely dry before roasting for maximum crispiness.
- 3
Spread the seasoned broccoli on one side of the prepared baking sheet, leaving space for the cod fillets on the other side.
- 4
Pat the cod fillets dry with paper towels, then arrange them on the empty space of the baking sheet. Brush the fish with 1 tablespoon of olive oil and season with salt, pepper, and thyme.
Tip: Drying the cod ensures it develops a nice surface and cooks more evenly.
- 5
Roast everything in the preheated oven for 18-22 minutes, or until the cod is opaque and flakes easily with a fork and the broccoli is tender with crispy edges.
Tip: Check the cod at the 18-minute mark by gently pressing it with a fork.
- 6
While the fish and broccoli roast, melt the butter in a small skillet over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.
Tip: Don't let the garlic brown, or it will taste bitter.
- 7
Stir in the white wine, lemon zest, red pepper flakes, and cherry tomatoes. Simmer for 3-4 minutes, then squeeze the lemon juice into the pan and remove from heat.
Tip: The cherry tomatoes will soften slightly and release their juices into the sauce.
- 8
Transfer the roasted cod and broccoli to serving plates, drizzle the warm lemon-garlic butter sauce over the top, and garnish with fresh thyme before serving.
Tip: Serve immediately while the fish is still hot for the best texture and flavor.
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