Baked Cod with Herb Butter and Steamed Vegetables

Preheat the oven to 400°F (200°C).

Wash the baby potatoes and cut them in half. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange on a baking sheet and roast for 20 minutes.

Meanwhile, prepare the herb butter by mixing 6 tbsp softened butter with 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 tbsp chopped thyme, 2 minced garlic cloves, zest of 1 lemon, and 1/4 tsp salt. Set aside.

Pat the cod fillets dry with paper towels. Season with remaining salt, pepper, and paprika on both sides.

Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the cod fillets for 2 minutes on each side until lightly golden.

Add 1/4 cup white wine to the skillet, then top each fillet with a generous portion of the herb butter. Transfer the skillet to the oven and bake for 10-12 minutes until the fish flakes easily.

While the fish is baking, prepare the vegetables. Peel and slice the carrots diagonally. Trim the asparagus ends. Clean the snap peas and broccoli florets.

Set up a steamer basket over a pot of simmering water. Steam the carrots first for 3 minutes, then add the broccoli and asparagus and steam for another 3 minutes. Finally, add the snap peas and steam for 1 more minute.

Transfer the steamed vegetables to a bowl and toss with the remaining 1 tbsp chopped parsley, 2 minced garlic cloves, juice of half a lemon, and 2 tbsp capers.

Serve each cod fillet with a portion of the roasted potatoes and steamed vegetables. Garnish with lemon wedges from the remaining half lemon.