Lemon Butter Cod with Roasted Vegetables

Lemon Butter Sauce:
• 3 TB salted butter, softened to room temp
• 1 TB chives, or parsley, freshly chopped
• 2 TB garlic, freshly minced
• 1 TB shallots, freshly minced
• ⅛ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 TB juice from fresh lemon
• 1 TB grated lemon peel
For the Fish:
• 2 TB olive oil
• 4 cod fillets, 1-inch thickness, 4 oz each
• kosher salt and freshly ground black pepper
• additional lemon slices for serving

Roasted Vegitables

• 1 cup butternut squash, cubed
• 1 cup zucchini, cubed
• 1 cup red, orange, or yellow sweet bell peppers, seeded and cubed
• 1 cup sweet potato, peeled and cubed
• 1 cup mushrooms, whole or halved if they’re large
• 1 cup baby red potatoes, cubed
• 1 TB freshly chopped oregano
• 1 TB freshly chopped basil
• 1 TB fresh thyme leaves
• 1 TB freshly chopped rosemary
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ cup extra virgin olive oil
• 2 TB good quality balsamic vinegar
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

0:00 Intro
0:34 Vegetable prep
1:47 Cod prep
2:00 Lemon Butter Sauce
2:22 Back to your Cod
4:05 Plate

Hello and welcome or welcome back I’m the Tilted Crown Gourmet today we’re going to be doing lemon butter Cod along with roasted vegetables now I chose specific vegetables that I like however you can choose whatever vegetables that you like and substitute them in to this recipe so let’s get some prep done and

Let’s get cooking we are going to start this gastronomic delight by preparing our roasted vegetables preheat your oven to 475° F or 246° C with the rack in the middle position line a large Rim baking sheet with foil and set it aside then we’re going to gather up all of our herbs our

Oregano basil Thyme and rosemary chop all of your herbs and set them aside and place your oil and vinegar in a bowl along with your onion and garlic powder kosher salt and pepper Cube your butternut squash and place it into a large bowl followed by your zucchini red

Orange or yellow bell peppers sweet potatoes mushrooms and your baby red potatoes add your fresh herbs seasonings olive oil and baming vinegar toss well and coat completely arrange the mixture evenly in a single layer on your prepared pan you will then roast your vegetables for approximately 30 minutes stirring once halfway through the

Cooking process and you will cook until the vegetables and potatoes are cooked and nicely browned while your vegetables are roasting let’s make our Cod place the Cod into a colander and let it sit to drain and get closer to room temperature while you’re preparing the other ingredients for your lemon butter

Sauce gather your chives or parsley garlic shallots lemon zest your lemon juice kosher salt fresh ground black pepper and butter in a small pan combine all the lemon butter mixture ingredients and stir to fully combine and set them aside until later utilizing paper towels pat dry all of the excess moisture from

The fish fillets this step is very important because you want to Pat off as much moisture as you can as extra moisture on the fish will dilute the flavors as well and steam the fish rather than allow them to Brown evenly sprinkle the top side of your filets

With kosher salt and freshly ground black pepper do not use table salt as it is much saltier than kosher salt by volume now you will flip your filets over and repeat by sprinkling again with kosher salt followed by your freshly ground black pepper and set them aside

In a large pan heat your olive oil on high heat once the oil is sizzling hot add your fish fillets to the pan make sure that you don’t overcrowd your pan because that will promote steaming versus Browning if you choose to cover your pan with a lid make sure you leave

The lid a jar as you want to allow steam to escape you will cook until browned on one side which will take approximately 3 to 4 4 minutes do not move your fish around during this process as it will fall apart using a fish spatula flip your fillets over to allow the other

Side to cook for also 3 to 4 minutes until just nicely Brown and the center is just cooked the key to Tender fish is to avoid overcooking if your filets are less than 1 in thick shorten the cook time while your fish fillets are cooking heat up your small pan of prepared lemon

Garlic mixture over a medium high heat stirring until bubbly immediately turn the heat off and keep warm now that your fish is done let’s plate on your plate place your roasted vegetables followed by your cod filet you’ll then spoon your lemon butter sauce over the fish you may

Choose to garnish with lemon wedges or lemon slices if you so desire I’m the Tilted Crown Gourmet don’t forget to like subscribe share and turn on the notification Bell as I release new content every Friday Bona Petit