Roasted Cod with Watercress
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just thirty five minutes from start to table. Delicate roasted cod pairs beautifully with peppery watercress, a leafy green that's packed with vitamins and minerals to support your immune system. The combination of butter, white wine, and fresh lemon creates a silky sauce that makes the fish taste restaurant quality, yet the whole recipe is surprisingly simple. Since you probably have most of these ingredients on hand already, it's both budget friendly and elegant enough to serve to guests.
Ella x
Ingredients
- 4cod fillets(6 oz each, pat dry)
- 710 mlfresh watercress(roughly chopped)
- 4 tablespoonsunsalted butter(divided)
- 2shallots(thinly sliced)
- 2garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonfreshly cracked black pepper
- 1 teaspoonlemon zest
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the cod fillets completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better texture and prevents it from steaming rather than roasting.
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the cod skin-side up and sear for 2-3 minutes until the bottom is golden, then transfer the skillet to the preheated oven.
Tip: Using an oven-safe skillet saves you from transferring the delicate fish.
- 3
Roast the cod for 12-15 minutes until the flesh is opaque and flakes easily with a fork. Remove from oven and transfer the fillets to a warm serving platter, tent with foil, and set aside.
Tip: Don't overcook the fish; it continues to cook slightly after removal from the heat.
- 4
Return the skillet to the stovetop over medium heat. Add 1 tablespoon of butter, then sauté the sliced shallots for 2 minutes until softened and fragrant.
Tip: The residual fish flavor in the pan adds depth to your sauce.
- 5
Add the minced garlic and cook for 30 seconds, stirring constantly. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and let the liquid reduce by half (about 1-2 minutes).
Tip: This deglazing step builds incredible flavor complexity into your sauce.
- 6
Remove from heat and whisk in the remaining 3 tablespoons of cold butter until the sauce becomes silky and emulsified. Gently fold in the chopped watercress and fresh thyme until just wilted, about 1 minute.
Tip: Adding cold butter at the end creates a luxurious, restaurant-quality sauce.
- 7
Season the watercress sauce with lemon zest, salt, and pepper to taste. Spoon the warm sauce over each cod fillet and serve immediately while the fish is still warm.
Tip: Fresh lemon zest added at the end provides a bright, final flavor note that won't fade during cooking.
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