Roasted Cod with Pea and Lemon Butter Sauce
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod with pea and lemon butter sauce is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Cod is such a mild, flaky fish that takes beautifully to bright flavors, and it's packed with lean protein and omega 3 fatty acids that keep me feeling satisfied. The creamy pea and lemon butter sauce is simple to make while the fish roasts, and honestly, the whole thing feels elegant enough for guests but easy enough for a regular Tuesday night. Fresh thyme and parsley brighten everything up, making this feel like restaurant quality cooking without the fuss or expense.
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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