Roasted Cod with Rocket
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets roasted until golden, topped with peppery rocket, crispy garlic breadcrumbs, and a bright lemon-white wine sauce that brings everything together beautifully.
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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