Baked Cod With Lemon and Green Beans - A Bright, Easy Weeknight Dinner

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

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.

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.