Baked Cod With Lemon and Green Beans – A Bright, Easy Weeknight Dinner
This is the kind of dinner you make when you want something light, fresh, and easy. Tender cod bakes with crisp-tender green beans, and a lemony butter sauce brings everything together. It feels like a restaurant meal but comes together on one pan with minimal fuss.
The flavors are bright, clean, and satisfying without being heavy. If you’re new to cooking fish at home, this recipe is simple, forgiving, and perfect for weeknights.
Ingredients
Method
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Prep the green beans: Toss the trimmed beans with olive oil, a pinch of salt, and black pepper. Spread them on the baking sheet in an even layer, leaving space for the fish.
- Make the lemon butter: In a small bowl, stir together melted butter, lemon zest, lemon juice, minced garlic, and a pinch of salt. Add Dijon or red pepper flakes if you’re using them.
- Season the cod: Pat the fillets dry with paper towels. Season both sides with salt and pepper. Place them on the baking sheet next to the beans.
- Sauce the fish: Spoon the lemon-butter mixture evenly over the cod. If you have extra, drizzle a bit over the beans for added flavor.
- Bake: Bake for 10–14 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and turns opaque. Thinner fillets will cook faster.
- Finish with herbs: Sprinkle chopped parsley or dill over the fish and beans. Add lemon slices or wedges for serving.
- Serve: Plate the cod with a generous portion of beans. Spoon any pan juices over the top for extra flavor.
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Get Your Program TodayWhat Makes This Recipe So Good
- One-pan convenience: The cod and green beans cook together, so cleanup stays minimal.
- Light but satisfying: The lemon-butter sauce adds richness without weighing the dish down.
- Quick cook time: Cod cooks fast, so dinner is on the table in under 30 minutes.
- Balanced flavors: Bright lemon, garlic, and herbs keep the fish flavorful and the beans snappy.
- Easy to scale: Make it for two or a crowd by adding more fillets and using a larger sheet pan.
What You’ll Need
- Cod fillets: 4 fillets (about 5–6 ounces each), skinless and boneless if possible.
- Fresh green beans: 12–16 ounces, trimmed.
- Lemon: 1 large lemon for juice and zest, plus extra slices for garnish if you like.
- Butter: 3 tablespoons, melted. Use unsalted for better control.
- Olive oil: 1–2 tablespoons for the green beans.
- Garlic: 2–3 cloves, minced.
- Fresh herbs: Parsley or dill, finely chopped (about 2 tablespoons).
- Seasonings: Kosher salt, freshly ground black pepper.
- Optional boosts: A pinch of red pepper flakes, 1 teaspoon Dijon mustard, or a sprinkle of paprika.
- Lemon wedges: For serving.
How to Make It
- Preheat the oven: Set your oven to 400°F (200°C).
Line a baking sheet with parchment for easy cleanup.
- Prep the green beans: Toss the trimmed beans with olive oil, a pinch of salt, and black pepper. Spread them on the baking sheet in an even layer, leaving space for the fish.
- Make the lemon butter: In a small bowl, stir together melted butter, lemon zest, lemon juice, minced garlic, and a pinch of salt. Add Dijon or red pepper flakes if you’re using them.
- Season the cod: Pat the fillets dry with paper towels.
Season both sides with salt and pepper. Place them on the baking sheet next to the beans.
- Sauce the fish: Spoon the lemon-butter mixture evenly over the cod. If you have extra, drizzle a bit over the beans for added flavor.
- Bake: Bake for 10–14 minutes, depending on the thickness of your fillets.
The fish is done when it flakes easily with a fork and turns opaque. Thinner fillets will cook faster.
- Finish with herbs: Sprinkle chopped parsley or dill over the fish and beans. Add lemon slices or wedges for serving.
- Serve: Plate the cod with a generous portion of beans.
Spoon any pan juices over the top for extra flavor.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Fish is best eaten fresh, but it will reheat gently.
- Reheating: Warm in a 275°F (135°C) oven for 8–10 minutes, or microwave in short bursts at low power to avoid drying out.
- Freezing: Not ideal for this dish. Baked cod can become watery when thawed, and green beans lose their texture.
Benefits of This Recipe
- Nutrient-dense: Cod is a lean protein with B vitamins and minerals.
Green beans add fiber and vitamin C.
- Heart-friendly: The dish is low in saturated fat. Using olive oil and a moderate amount of butter keeps it balanced.
- Low effort, high reward: Minimal prep, quick cook, and a bright flavor profile that tastes more complex than it is.
- Versatile: Works for weeknights, date nights, or a light dinner party main.
Common Mistakes to Avoid
- Not drying the fish: Excess moisture prevents browning and dilutes the sauce. Pat the fillets dry first.
- Overcooking: Cod turns tough if baked too long.
Start checking at 10 minutes, especially for thinner pieces.
- Overcrowding the pan: Give the beans and fish a little space. Crowding steams rather than roasts.
- Skipping the zest: Lemon zest adds bright, aromatic flavor. Don’t rely on juice alone.
- Using old garlic: Bitter garlic can throw off the sauce.
Fresh cloves taste cleaner.
Alternatives
- Different fish: Swap cod for haddock, halibut, pollock, or tilapia. Adjust timing for thickness.
- Veggie swaps: Asparagus, broccolini, or thin carrot sticks roast well in the same time frame.
- Dairy-free: Use all olive oil or a dairy-free butter alternative. Add a spoon of capers for richness.
- Herb variations: Try basil, tarragon, or chives.
Dill is especially good with white fish.
- Flavor twists: Add capers and a splash of white wine to the pan, or dust the fish with smoked paprika.
- Grain pairing: Serve over couscous, quinoa, or rice to make it more filling.
FAQ
How do I know when the cod is done?
The fish should flake easily with a fork and look opaque throughout. If you use a thermometer, aim for an internal temperature of about 130–135°F in the thickest part, then let it rest briefly.
Can I use frozen cod?
Yes. Thaw it fully in the refrigerator, then pat it dry before cooking.
Frozen fish tends to purge water, so drying is important for good texture and flavor.
What if my green beans are still too firm?
You can pre-roast the beans for 5 minutes before adding the fish. Alternatively, toss them with a tiny splash of water and cover the pan loosely with foil to steam slightly.
Can I make this without butter?
Absolutely. Use olive oil instead.
For extra richness, add a few capers or a small drizzle of good-quality extra-virgin olive oil after baking.
How do I keep the fish from sticking?
Use parchment paper or lightly grease the baking sheet. Also, avoid moving the fillets around once they’re placed on the pan.
What should I serve with it?
Simple sides work best: a green salad, roasted baby potatoes, or a scoop of buttery couscous. A crisp white wine like Sauvignon Blanc pairs nicely.
Can I make it spicy?
Yes.
Add red pepper flakes to the lemon-butter mixture or sprinkle Aleppo pepper over the fish before baking for gentle heat.
In Conclusion
Baked Cod with Lemon and Green Beans is everything a weeknight dinner should be: quick, fresh, and full of flavor. The lemon-garlic butter adds brightness while keeping the fish moist, and the green beans roast up perfectly alongside. It’s simple enough for busy nights but feels special with almost no extra work.
Keep this one in your rotation, and you’ll have a reliable, healthy dinner anytime you need it.
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