Roasted Cod with Celery
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod with celery is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. The beauty of this dish lies in its simplicity: you roast delicate cod fillets alongside tender celery, garlic, and fresh thyme, letting the oven do most of the work. Cod is wonderfully lean and packed with protein, making it a nutritious choice for any meal. The celery adds a subtle vegetal sweetness and pairs beautifully with the bright lemon and herbs. Best of all, this recipe uses just a handful of pantry staples, so it won't break the bank while still tasting like something special.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 6celery stalks(cut into 2-inch pieces on the bias)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 237 mlvegetable broth
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents the skin from sticking to the pan.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the celery pieces and cook for 5 minutes, stirring occasionally, until they begin to soften and develop light golden edges.
- 3
Push the celery to the sides of the skillet and add the minced garlic in the center, cooking for 1 minute until fragrant. Pour in the vegetable broth and sprinkle the thyme over everything.
Tip: Cooking garlic briefly prevents it from burning while roasting.
- 4
Create space in the skillet and place the cod fillets skin-side up among the celery. Drizzle the remaining 2 tablespoons of olive oil over the fish.
- 5
Transfer the entire skillet to the preheated oven and roast for 12-15 minutes, until the cod is opaque and flakes easily with a fork.
Tip: Cooking time depends on fillet thickness; thicker fillets may need an extra 2-3 minutes.
- 6
Remove from the oven and finish by dotting the cod with butter and squeezing fresh lemon juice over the entire dish. Scatter the lemon zest on top for brightness.
Tip: The residual heat will gently melt the butter, creating a silky sauce.
- 7
Divide the celery and broth mixture among four plates and top each with a cod fillet. Serve immediately while hot.
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