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Garlic Butter Cod with Roasted Potatoes Recipe
Ash Tyrrell

Garlic Butter Cod with Roasted Potatoes Recipe

I recently tried making Garlic Butter Cod with Roasted Potatoes, and I have to say—it was a game-changer for a weeknight dinner. The cod turned out perfectly flaky, and the potatoes had that irresistible golden crust. I loved how the garlicky butter sauce tied everything together in one delicious bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 4 6-ounce cod fillets – fresh fillets are best; they flake beautifully when cooked
  • 1½ pounds baby potatoes halved – choose firm, small potatoes for a crispy exterior
  • 4 tablespoons unsalted butter divided – adds richness and silky texture
  • 3 cloves garlic minced – fresh garlic gives a sharper, more aromatic flavor
  • ¼ cup dry white wine or chicken broth – adds subtle acidity and depth
  • 2 teaspoons fresh lemon zest – brightens the dish and balances richness
  • 2 tablespoons freshly squeezed lemon juice – complements the garlic butter perfectly
  • 1 teaspoon smoked paprika – gives a gentle smoky flavor without overpowering
  • ½ teaspoon dried thyme – adds earthy notes
  • Salt and freshly ground black pepper to taste – enhances all flavors
  • 2 tablespoons chopped fresh parsley – for a fresh vibrant garnish

Method
 

  1. Preheat your oven to 425°F (220°C). Toss halved potatoes with melted butter, smoked paprika, thyme, salt, and pepper. Roast for 20-25 minutes, turning once, until they’re golden and tender.
  2. Pat cod fillets dry and season both sides with salt, pepper, and a light dusting of smoked paprika. Let them rest for 5 minutes to allow the flavors to settle and the surface to dry for a perfect sear.
  3. Heat a tablespoon of butter in an oven-safe skillet until foaming. Sear the cod for 3-4 minutes per side until golden. Add the remaining butter and garlic, sauté briefly, then deglaze with white wine or broth. Stir in lemon zest and juice for a glossy, flavorful sauce.
  4. Nestle roasted potatoes around the cod in the skillet. Bake in the oven for 8-10 minutes until the fish flakes easily at 145°F (63°C). Sprinkle parsley on top before serving.

Notes

  • I always pat cod dry for a crisp crust.
  • Using an oven-safe skillet keeps cleanup simple.
  • Don’t overcrowd the pan; it helps the fish sear evenly.
  • Let the dish rest 3-4 minutes before serving to keep cod moist.
  • Finish with an extra pat of butter for a velvety sauce.