Roasted Cod with Green Bean and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Roasted cod with green beans and lemon butter is elegant enough for guests but simple enough for a busy Tuesday night. The cod is naturally lean and packed with protein, making it a nutritious choice that never feels heavy. What I love most is that everything cooks on one sheet pan, which means minimal cleanup and maximum flavor as the fish and vegetables roast together in garlicky, buttery goodness. Fresh lemon and thyme brighten every bite, and the whole meal feels restaurant quality without the restaurant price tag.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin removed)
- 1 poundfresh green beans(trimmed and patted dry)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter(unsalted, divided)
- 3garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 118 mldry white wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Toss the trimmed green beans with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread them in a single layer on one side of the prepared baking sheet.
Tip: Ensure beans are in a single layer for even roasting and crispiness.
- 3
Place the baking sheet in the oven and roast the green beans for 10 minutes until they begin to soften.
- 4
While beans roast, pat the cod fillets dry with paper towels. Rub them with the remaining 2 tablespoons of olive oil and season both sides with remaining salt, pepper, and red pepper flakes if using.
Tip: Dry fish ensures better browning and prevents moisture from steaming.
- 5
Remove the baking sheet from the oven and carefully push the green beans to the sides, creating space for the cod. Arrange cod fillets in the center and return to the oven. Roast for 12-15 minutes until cod flakes easily with a fork.
Tip: Cooking time depends on fillet thickness; check after 12 minutes for smaller pieces.
- 6
While the fish cooks, melt 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and fresh thyme sprigs, stirring constantly for about 1 minute until fragrant.
Tip: Watch the butter carefully to prevent browning too quickly.
- 7
Pour in the white wine and simmer for 2 minutes to reduce slightly. Remove from heat, stir in lemon zest and lemon juice, and season with a pinch of salt and pepper.
Tip: The acidity of the lemon brightens the whole dish beautifully.
- 8
Transfer the roasted cod and green beans to serving plates. Discard thyme sprigs from the lemon butter sauce and drizzle generously over the fish and beans. Garnish with fresh chopped parsley.
Tip: The warm sauce will continue to flavor the fish as you eat.
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