Roasted Cod with Celery
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets paired with caramelized celery, garlic, and a touch of lemon, creating a light yet satisfying Mediterranean-inspired dish.
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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