Roasted Cod with Rocket
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes restaurant quality. Roasted cod with rocket is simple enough for beginners but impressive enough for guests, and the best part is it won't break the bank. The cod is mild and delicate, while fresh rocket brings a peppery brightness that cuts through the richness of the white wine sauce. Rocket is also packed with vitamins and minerals, making this dish as nutritious as it is delicious. I love how the garlic and lemon infuse everything with flavor without any fussy techniques.
Ella x
Ingredients
- 4cod fillets(about 150g each, skin-on)
- 100 gfresh rocket(lightly packed)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 50 gbreadcrumbs(panko or regular)
- 1fresh lemon(zest and juice)
- 150 mlwhite wine
- 100 mlvegetable stock
- 25 gbutter
- 2shallots(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Tip: A hot oven ensures the cod cooks through while the skin crisps up nicely.
- 2
Heat 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the breadcrumbs. Toast for 2-3 minutes until golden, season with a pinch of salt and pepper, then set aside.
Tip: Watch the breadcrumbs carefully to avoid burning—they go from golden to charred quickly.
- 3
Pat the cod fillets dry with paper towels and place skin-side up on the prepared baking tray. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and roast for 12-15 minutes until the flesh is opaque and flakes easily.
Tip: Don't flip the fish—keeping it skin-side up protects the delicate flesh and crisps the skin.
- 4
While the cod roasts, prepare the sauce. Heat 1 tablespoon olive oil in a separate pan over medium heat and sauté the sliced shallots for 3-4 minutes until softened.
Tip: Slicing shallots thinly helps them cook quickly and distribute their sweet flavour throughout the sauce.
- 5
Pour in the white wine and scrape up any browned bits from the pan bottom. Let it simmer for 2 minutes to reduce slightly, then add the vegetable stock and lemon juice.
Tip: Deglazing the pan captures all the flavour concentrated on the bottom.
- 6
Simmer the sauce for 3-4 minutes, then remove from heat and whisk in the cold butter until melted and emulsified. Season to taste with salt, pepper, and lemon zest.
Tip: Adding cold butter off the heat creates a silky, rich sauce without breaking.
- 7
Just before serving, toss the fresh rocket with 1 tablespoon olive oil and a pinch of salt in a bowl.
Tip: Dress the rocket just before serving so it stays crisp and vibrant.
- 8
Remove the cod from the oven and place each fillet on a serving plate. Top each with a handful of dressed rocket, sprinkle the garlic breadcrumbs generously over the top, and drizzle the white wine sauce around the plate. Garnish with fresh parsley and a squeeze of lemon if desired.
Tip: Building the dish on the plate allows each component to shine and keeps the rocket tender rather than wilting under heat.
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