Roasted Cod with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that feels special without the fuss. This roasted cod with edamame comes together in just forty minutes, making it perfect for busy nights when you still want something satisfying. The cod stays tender and flaky, while the edamame brings a lovely pop of color and protein to the plate. I love that edamame is packed with fiber and plant based protein, making this dish feel nourishing without being heavy. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor from that beautiful garlic and lemon combination.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 473 mlfresh edamame(shelled)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1fresh lemon(zested and halved)
- 2 tablespoonsunsalted butter
- 237 mlpanko breadcrumbs
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Tip: Patting the cod dry ensures a better sear and prevents steaming during roasting.
- 2
Toss the edamame with 1 tablespoon of olive oil, half the minced garlic, sea salt, and black pepper. Spread evenly across the prepared sheet pan.
Tip: Spreading edamame in a single layer allows them to roast evenly and develop light browning.
- 3
Arrange the cod fillets on the same pan, spacing them apart from the edamame. Season the fish with salt, pepper, and thyme.
Tip: Keep the fish separate from the edamame to prevent them from becoming soggy.
- 4
In a small bowl, combine panko breadcrumbs with remaining minced garlic, lemon zest, and red pepper flakes. Drizzle with 1 tablespoon of olive oil and mix until the texture resembles coarse sand.
Tip: This topping adds crunch and won't burn if the oil is well distributed.
- 5
Divide the panko mixture evenly over each cod fillet, pressing gently to adhere. Roast for 20-25 minutes until the fish is opaque and flakes easily with a fork.
Tip: The fish is ready when it reaches an internal temperature of 145°F (63°C).
- 6
While the fish roasts, melt butter in a small saucepan over medium heat and add a squeeze of fresh lemon juice for a simple pan sauce.
Tip: Keep the butter sauce warm but don't let it brown.
- 7
Remove the sheet pan from the oven and divide the cod and edamame among serving plates. Drizzle the warm lemon-butter sauce over the fish.
Tip: Serve immediately while the panko crust is still crispy and the fish is hot.
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