Roasted Cod with Pea and Lemon Butter Sauce
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets roasted until golden and tender, served alongside buttery peas with fresh herbs and a bright lemon pan sauce that ties everything together beautifully.
Ella x
Ingredients
- 4cod fillets(about 6 oz each, skin-on)
- 473 mlfrozen peas
- 4 tablespoonsbutter(divided)
- 2shallots(thinly sliced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and arrange the cod fillets skin-side up, spacing them evenly. Drizzle with olive oil and season generously with salt, pepper, and fresh thyme.
Tip: Pat the cod dry with paper towels before seasoning to ensure the skin crisps up nicely.
- 2
Roast the cod in the preheated oven for 12-15 minutes, until the flesh flakes easily with a fork and the skin is golden brown. The internal temperature should reach 145°F.
Tip: Don't overcrowd the pan; if needed, use two baking sheets to ensure even cooking.
- 3
While the cod roasts, heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced shallots and cook for 2-3 minutes until softened and fragrant.
Tip: Keep the heat moderate to prevent the butter from browning before the shallots are tender.
- 4
Add the minced garlic to the skillet and cook for another 30 seconds until aromatic. Pour in the white wine and let it simmer for 1-2 minutes to reduce slightly.
Tip: The wine will help deglaze the pan and add depth to the sauce.
- 5
Add the frozen peas directly to the skillet and stir well. Cook for 3-4 minutes until the peas are heated through and tender.
Tip: No need to thaw the peas; they cook quickly from frozen in the warm sauce.
- 6
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Season with additional salt and pepper to taste.
Tip: Adding the butter off-heat creates a silkier, more emulsified sauce.
- 7
Divide the peas and sauce among four serving plates, then carefully place a roasted cod fillet on top of each portion.
Tip: Keep the cod skin-side up for an attractive presentation.
- 8
Garnish each plate with fresh chopped parsley and an extra pinch of lemon zest. Serve immediately while everything is warm.
Tip: Fresh herbs added at the end brighten the flavors and add a fresh color contrast.
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