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Baked Cod with Herb Butter and Roasted Potatoes

Baked Cod with Herb Butter and Roasted Potatoes

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
420
Chef's Note

For this FODMAP-friendly recipe, I've used garlic-infused oil instead of fresh garlic to add flavor without the FODMAPs. The herb butter can be made ahead of time and stored in the refrigerator - just bring to room temperature before using. For extra crispy potatoes, parboil them for 5 minutes before roasting.

Tags
seafood
cod
FODMAP-friendly
gluten-free
dairy
herb butter
roasted
potatoes
dinner
weeknight
Ingredients

  • 1.5 pounds cod fillets

  • 1.5 pounds baby potatoes

  • 1/3 cup fresh parsley

  • 6 tablespoons unsalted butter

  • 1 whole lemon

  • 3 tablespoons garlic-infused olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon paprika

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 cup cherry tomatoes

  • 1/4 cup white wine (optional)

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Wash and quarter 1.5 pounds of baby potatoes. Pat them dry with paper towels.

  • 3

    In a large bowl, toss the potatoes with 2 tablespoons of garlic-infused olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 4

    Spread the potatoes on a large baking sheet in a single layer. Roast for 15 minutes.

  • 5

    While potatoes are roasting, prepare the herb butter. In a small bowl, combine 6 tablespoons of softened unsalted butter with 1/4 cup finely chopped fresh parsley, zest from 1 lemon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.

  • 6

    Pat 1.5 pounds of cod fillets dry with paper towels. Season both sides with salt and pepper.

  • 7

    After the potatoes have roasted for 15 minutes, push them to one side of the baking sheet. Place the cod fillets on the other side.

  • 8

    Top each cod fillet with a generous tablespoon of the herb butter mixture.

  • 9

    Add 1 cup of cherry tomatoes around the fish and potatoes.

  • 10

    If using, pour 1/4 cup of white wine around (not over) the fish.

  • 11

    Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the fish flakes easily with a fork and the potatoes are golden and crispy.

  • 12

    Squeeze juice from half the lemon over the finished dish.

  • 13

    Garnish with the remaining fresh parsley (about 1-2 tablespoons) and serve immediately with lemon wedges on the side.

Nutrition Information (per serving)
420
Calories
32g
Protein
28g
Carbs
18g
Fat
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