Roasted Cod with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets roasted alongside tender edamame, finished with a bright lemon-garlic butter sauce and topped with crispy panko for textural contrast.
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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