Lemon Butter Cod with Roasted Potatoes

Cod is flaky and mild, and basting it in garlic butter as it sears is what keeps it from tasting plain. Roasted potatoes underneath give the whole plate some heft that the fish alone wouldn't provide.

Basting the fish with the butter as it cooks is a small step that adds a lot of flavor without needing a separate sauce. Lemon juice and zest keep the richness from feeling heavy.

Cod cooks quickly and flakes apart easily, so I keep a close eye on the pan to avoid overdoing it. Potatoes roasted alongside pick up some of that same savory flavor from the pan.

The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat the fish gently so it doesn't dry out.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Lemon Butter Cod with Roasted Potatoes

YIELD

10 portions

ESTIMATED NUTRITION

375 calories • 44g protein • 27g carbs • 10g fat per portion

What I really like about this recipe is how much the garlic butter elevates a fish as mild as cod.

Ingredients

• 5 lb cod fillets

• 3 3/4 tbsp butter

• 7 1/2 cups potatoes, cubed

• 5 cups green beans

• 2 1/2 tbsp olive oil

• 2 1/2 lemon, juiced and zested

• 5 cloves garlic, minced

• salt and pepper

Directions

1. Toss potatoes with olive oil, salt and pepper; roast at 425°F for 20 minutes.

2. Melt butter with garlic and lemon juice; season the cod and pan-sear 3–4 minutes per side, basting with the butter.

3. Steam the green beans until just tender.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently to avoid overcooking the fish. Nutrition is estimated per portion.