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:
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- 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:
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- 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
- 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.
- 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.
- 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.
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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.
- 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.
- 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.
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