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Easy Lemon Garlic Butter Cod Recipe with Roasted Potatoes and Asparagus for Perfect Weeknight Dinner

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A quick and easy lemon garlic butter cod recipe paired with crispy roasted potatoes and tender asparagus, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • Cod fillets (about 6 ounces / 170 grams each), skinless and thawed if frozen
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • Juice and zest of 1 fresh lemon
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Baby Yukon Gold or red potatoes, halved or quartered
  • Fresh asparagus spears, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Dried thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and your choice of dried thyme or rosemary. Spread them out evenly on one side of a rimmed baking sheet.
  3. Roast the potatoes for 15 minutes to give them a head start.
  4. While potatoes start roasting, trim the woody ends off the asparagus spears and toss them lightly with a drizzle of olive oil, salt, and pepper. Set aside.
  5. In a small bowl or saucepan, melt 4 tablespoons of unsalted butter over low heat. Stir in 3 cloves of minced garlic and cook gently for 1-2 minutes until fragrant but not browned.
  6. Remove from heat, then stir in the juice and zest of one lemon. Keep warm.
  7. Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
  8. Place the cod fillets on the baking sheet next to the potatoes after their initial 15-minute roast.
  9. Using a pastry brush or spoon, generously coat the tops of the cod fillets with the lemon garlic butter. Pour any remaining butter around the cod.
  10. Arrange the asparagus on the other side of the baking sheet, ensuring the spears aren’t crowded.
  11. Return the baking sheet to the oven and roast everything together for 12-15 minutes more, or until the cod flakes easily with a fork and the potatoes are golden and crisp. The asparagus should be tender yet still have a slight snap.
  12. Check doneness with a meat thermometer if available; cod should reach 145°F (63°C) internally.
  13. Sprinkle freshly chopped parsley over the cod and vegetables for garnish and serve immediately with lemon wedges.

Notes

Pat the cod dry before seasoning to help the garlic butter stick and promote browning. Avoid overcooking the cod to keep it tender and flaky. Give potatoes a 15-minute head start before adding asparagus and cod to ensure even cooking. Use fresh lemon juice and zest for best flavor. For dairy-free, substitute butter with vegan margarine or olive oil. If potatoes aren’t crisp enough after cooking, roast a few extra minutes. If asparagus cooks too fast, add it later during roasting.

Nutrition

Keywords: lemon garlic butter cod, roasted potatoes, asparagus, easy weeknight dinner, quick fish recipe, healthy dinner, gluten-free, dairy-free option

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