Roasted Cod with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with just one pan. Roasted cod is naturally lean and packed with protein, making it a guilt free choice that tastes anything but healthy. The real magic happens when you drizzle that sage brown butter over everything, creating layers of nutty, herbal flavor that feel fancy but require zero fussing. Pumpkin adds a subtle sweetness that balances the fish beautifully, and honestly, this dish proves you don't need complicated techniques or expensive ingredients to create something truly impressive.
Ella x
Ingredients
- 4cod fillets(about 6 oz each, skin-on)
- ½ kgpumpkin(peeled and cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 4 tablespoonsbutter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1shallot(thinly sliced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss pumpkin cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes until golden and tender.
Tip: Cut pumpkin pieces evenly so they cook at the same rate.
- 2
While pumpkin roasts, pat cod fillets dry with paper towels and season both sides with salt and pepper.
Tip: Drying the fish ensures crispier skin when cooked.
- 3
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place cod skin-side down and cook for 4-5 minutes until skin is crispy.
Tip: Don't move the fish while cooking to achieve golden, crispy skin.
- 4
Flip cod fillets and transfer skillet to the oven. Bake for 6-8 minutes until cod flakes easily with a fork.
Tip: Cod cooks quickly, so watch carefully to avoid overcooking.
- 5
Remove skillet from oven and transfer cod to a warm plate. Add sliced shallot and minced garlic to the same skillet over medium heat and sauté for 1 minute.
Tip: Using the same skillet captures all the flavorful fish drippings.
- 6
Add butter and sage leaves to the skillet, stirring constantly for 2-3 minutes until butter foams and turns golden brown with nutty aroma.
Tip: Watch the butter carefully as it browns to prevent burning.
- 7
Remove from heat and stir in lemon zest, lemon juice, and thyme sprigs. Season with salt and pepper to taste.
Tip: Add lemon juice off heat to preserve the bright, fresh flavor.
- 8
Arrange roasted pumpkin on serving plates, top with cod fillets, and spoon sage brown butter sauce generously over each portion. Garnish with fresh thyme and lemon wedges.
Tip: Serve immediately while the butter sauce is still warm and fragrant.
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