Lemon Roasted Cod

Serves: 4. Per serving: 251 calories, 30 g protein 

  • 112 pounds cod 

  • 2 tablespoons extra-virgin olive oil 

  • Fine sea salt and freshly ground black pepper 

  • 2 tablespoons unsalted butter 

  • 1 small shallot, minced (about 14 cup) 

  • 1 clove garlic, minced (about 1 teaspoon) 

  • 1 teaspoon lemon zest 

  • 2 tablespoons lemon juice 

  • 1 tablespoon chopped fresh flat-leaf parsley 


  1. Preheat the oven to 400°F; line a large baking sheet with parchment paper. Thoroughly pat the fish dry with paper towels. Rub all over with 1 tablespoon of the oil; season with salt and pepper. Roast the fish until it’s cooked through and flakes easily with a fork, 12 to 15 minutes, depending on the thickness. 

    2. Meanwhile, make the sauce: Melt 1 tablespoon of the butter with the remaining 1 tablespoon oil in a small skillet over medium heat. (Put the other 1 tablespoon butter back in the fridge.) Add the shallot and a pinch of salt; cook, stirring occasionally, until the shallot is tender, 2 to 3 minutes. Add the garlic; sauté until the garlic is fragrant, about 1 minute. Whisk in the lemon zest and juice. Remove from the heat, and add the remaining 1 tablespoon butter a  piece at a time until the sauce is well incorporated. Whisk in the parsley, then taste and season with salt and pepper. 

    3. Divide the fish among four plates, spoon the sauce over it, and serve. 

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