Pacific Cod with Garlic-Lemon Butter, Vegetables & Quinoa

Make four cod dinners with garlic-lemon butter, roasted vegetables and quinoa. The recipe uses four 6 oz fillet portions, or 1.5 lb of fish in total. Portion the amount needed from your order; the product is sold by total weight.

Pacific Cod Dinner Recipe

Serves: 4  |  Prep time: 10 minutes  |  Cook time: 20–25 minutes  |  Total: ~35 minutes

Ingredients

For the Pacific Cod:

• 4 wild-caught Pacific cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

For the Garlic Lemon Butter Sauce:

• 4 tbsp unsalted butter
• 1 tsp garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and white pepper to taste
• 2 tbsp fresh flat-leaf parsley, finely chopped

For the Roasted Vegetables:

• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 2 tbsp olive oil
• Salt, pepper, and dried Italian herbs (oregano, thyme, basil) to taste

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (broth adds more flavor)
• Salt to taste

Use thawed fillet portions of similar thickness. All cooking times below are starting estimates. Check the thickest part of every portion and continue cooking until it reaches 145°F (63°C), following FDA seafood guidance.

Instructions

1. Start the quinoa first: Rinse quinoa under cold water. Bring 2 cups of water or vegetable broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Roast the vegetables: Preheat oven to 400°F. Toss cherry tomatoes, bell peppers, zucchini, and yellow squash with olive oil, salt, pepper, and Italian herbs. Spread in a single layer on a rimmed baking sheet. Roast for 20 minutes, turning once halfway through, until edges are caramelized.
3. Prepare the cod: Pat the cod fillets completely dry with paper towels — this is the most important step for achieving a good sear or crust. Rub with olive oil, lemon juice, minced garlic, salt, and pepper.
4. Cook the cod using your preferred method:
   • Air fryer: 375°F for 8–10 minutes — begin checking at 8 minutes; continue as needed for the thickness of your fillets
   • Baking: 400°F for 12–15 minutes — produces moist, flaky results; can be done in the same oven as the vegetables (add cod to the oven when vegetables have 15 minutes remaining)
   • Pan-searing: Heat a skillet over medium-high heat with 1 tbsp olive oil until shimmering. Cook cod 3–4 minutes per side without moving it — produces a golden, crispy crust. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F.
5. Make the garlic lemon butter sauce: While the cod cooks, melt butter in a small saucepan over low heat. Add garlic and sauté for 30 seconds until fragrant (do not brown). Stir in lemon juice and lemon zest. Season with salt and white pepper. Remove from heat and stir in fresh parsley.
6. Plate and serve: Place a cod fillet on each plate. Drizzle generously with garlic lemon butter sauce. Serve alongside roasted vegetables and quinoa. Garnish with additional fresh parsley and lemon wedges.

Choosing Fish and Preparing Substitutions

Start with frozen Pacific cod fillets. Pollock fillets are another option, with handling and cooking time adjusted to the actual pieces. Our Pacific whiting is headed, gutted and tailed (HGT); it must be portioned or filleted before use in this recipe. Whole fish and halibut cheeks are not identical replacements for four fillet portions.

Thawing and Serving

Thaw in the refrigerator following package directions, including any instructions for vacuum packaging. Pat the fish dry before seasoning. See our thawing guide. Serve the sauce separately from raw fish during preparation.

Compare oven, grill and other methods in our Pacific cod cooking guide and video, or browse the White Fish collection.

Timing the Complete Cod Dinner

The easiest way to finish fish, quinoa and vegetables together is to work backward from the fish. Heat the oven first and prepare the vegetables. Start roasting them, then cook quinoa on the stovetop. When vegetables have around 15 minutes left, add the seasoned cod to the oven on a separate tray. Make lemon butter during the final few minutes. Individual fillets vary, so use a thermometer rather than assuming everything finishes according to the clock.

Quinoa and vegetables can tolerate a short wait; lean cod is better served promptly. Place quinoa onto four warm plates, arrange vegetables beside it, then add the fish and spoon over the sauce. This order prevents cooked cod from sitting in a hot pan while the side dishes finish.

Choosing and Portioning Pacific Cod

Four six-ounce fillets equal 1.5 pounds of fish. A five-pound order contains more than this recipe requires and does not guarantee that each fillet is six ounces. Select approximately even portions, and follow the package's thawing directions before dividing and cooking. Thinner tails tend to cook more quickly than thick center cuts.

Do not confuse Pacific cod with black cod, or sablefish: these are different fish with different richness and texture. Pollock can substitute for cod in a similar portion size, although cooking time still depends on thickness. Pacific whiting sold headed, gutted and tailed requires additional filleting before use in this dish.

How to Roast Vegetables Without Making Them Soggy

Spread the chopped peppers, zucchini, squash and tomatoes in a single layer. Overcrowding traps steam and reduces browning. If your baking sheet is small, use two pans. Cut vegetables to roughly consistent sizes and turn once during roasting. Check thin squash pieces early; they can soften before thick pepper sections are tender.

Roasted vegetables balance the butter sauce with color and texture. If they finish first, remove them rather than overcooking the fish to synchronize the meal. A small amount of lemon zest or herbs brightens vegetables without adding much salt.

Fluffy Quinoa and Better Seasoning Balance

Rinse quinoa if instructed on its package. Follow the listed water ratio where it differs from this recipe. After simmering, leave the pot covered briefly before fluffing with a fork. Avoid constant stirring, which can make the grains sticky. Use water or vegetable broth, noting that some packaged broths contain considerable sodium.

Because the fish, vegetables and butter sauce also contain seasoning, taste each component before adding more salt. You can add finely chopped parsley or lemon zest to quinoa after cooking. Keep most of the garlic-lemon butter for the fish rather than soaking the grains with it.

How to Make Smooth Garlic-Lemon Butter

Use unsalted butter to control seasoning. Melt it over gentle heat, add garlic and cook only until fragrant. Browned garlic can make the sauce bitter. Stir in lemon juice gradually and add zest for fragrance. Remove from heat before adding chopped parsley. If the sauce separates slightly, whisk it briskly before serving.

For a dairy-free plate, replace butter with olive oil and adjust lemon to taste. The result will be different from classic butter sauce but still complements mild cod. For less richness, drizzle each portion lightly and offer lemon wedges separately.

Safe Thawing, Cooking and Storage

Follow packaging directions when thawing frozen fish. Refrigeration is the standard method; the FDA also describes a suitable cold-water method with seafood sealed in leakproof packaging. Never leave raw cod thawing on a warm counter. Keep fish and raw seafood juices separate from washed vegetables and ready-to-eat quinoa.

Cook cod to an internal temperature of 145°F (63°C) at the thickest point. Roasting and air-frying times are estimates because thickness and equipment vary. Refrigerate leftover fish and side dishes promptly at 40°F (4°C) or below. FDA guidance advises no more than two hours at room temperature for perishables, or one hour when temperatures exceed 90°F (32°C).

More Questions About This Dinner

Can I prepare the vegetables ahead?

Yes. Slice and refrigerate them, then roast just before dinner for better texture.

Can I cook just two portions?

Halve the ingredient quantities. Cooking time depends on fillet thickness rather than serving count.

Can I use rice instead of quinoa?

Yes. Cook rice separately according to its instructions and serve with the same vegetables and cod.

How can I prevent dry cod?

Use similar-thickness portions, begin checking early and remove each fillet once safely cooked.

For other methods, see the Pacific Cod Cooking Video Guide. For a fish-only dinner, see our Lemon Butter Cod Recipe.