I avoided cooking fish for years because I was convinced I’d mess it up somehow. Between worrying about overcooking it and dealing with that “fishy” smell in my kitchen, I stuck to ordering it at restaurants. But then my neighbor showed me this baked cod with brown butter recipe, and it changed everything. Turns out, cooking fish at home isn’t nearly as tricky as I thought – especially when you pair it with nutty brown butter that covers up any cooking mistakes. Now it’s become my go-to dinner when I want something that feels fancy but doesn’t require chef-level skills.
Possible Ingredient Alternatives
Cod can be replaced with other white fish like haddock, pollock, or halibut. These alternatives offer similar textures and mild flavors, maintaining the dish’s character. Adjust cooking time based on the thickness of the fish. For a plant-based option, firm tofu can be used, though it will require different seasoning and longer baking time to achieve a satisfying texture.
Russet potato can be substituted with sweet potato or cauliflower for a lower-carb option. Sweet potato provides additional nutrients and a slightly sweeter flavor, while cauliflower offers a lighter alternative. Both can be prepared similarly to the original recipe.
Butter for brown butter can be replaced with ghee or olive oil for those avoiding dairy. Ghee will provide a similar nutty flavor when browned, while olive oil offers a different but complementary taste profile. Use about 3/4 the amount of ghee or olive oil compared to butter, as they are more concentrated in fat.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 120-140 g
- Fat: 100-120 g
- Carbohydrates: 50-60 g
Ingredients
For the cod:
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp paprika
- 1 tsp onion powder
- 2-3 lbs cod (such as cod loin or thick fillets)
- 1/2 tsp black pepper
For the potatoes and vegetables:
- 1/2 tsp black pepper
- 1 large russet potato (peeled and diced into 1/2-inch cubes)
- 1/2 tsp salt
- 1 cup cherry tomatoes (halved)
- 1 1/2 tbsp olive oil
For the brown butter and garnish:
- 5 fresh basil leaves (finely chopped for best aroma)
- 2 tbsp fresh parsley (chopped)
- 1 stick butter (I like Kerrygold unsalted butter)
Step 1: Prepare the Potato Slices
Preheat your oven to 400°F (200°C).
Using a mandoline, peel and slice the potato very thinly.
Soak the potato slices in a bowl of salted water for a few minutes, then drain and rinse them to remove excess starch.
Pat the potato slices thoroughly dry with a clean towel or paper towels to ensure they crisp up nicely during baking.
Step 2: Season the Fish
In a small bowl, combine paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and onion powder.
Pat the fish dry with paper towels and apply the seasoning blend evenly over the fish to infuse it with flavor.
Step 3: Prepare the Baking Sheet
Line a baking sheet with parchment paper.
Arrange the potato slices on the sheet, slightly overlapping them to form a bed large enough to hold the fish.
Brush the potatoes lightly with olive oil and season with a pinch of salt and pepper.
This forms a flavorful bed for the fish.
Step 4: Assemble and Bake
Lay the seasoned fish at the center of the prepared potato bed.
Scatter cherry tomatoes around the fish, drizzle them with a touch of olive oil, and sprinkle with a pinch of salt.
Bake in the preheated oven for 30-35 minutes, depending on the thickness of the fish, until both the potatoes are tender and the fish flakes easily with a fork.
Step 5: Prepare the Brown Butter
With about 10 minutes remaining on the baking timer, start preparing the brown butter.
Cook the butter over medium heat, watching closely as it melts and begins to take on a golden-brown hue.
This will add a rich, nutty flavor to the dish.
Step 6: Finish and Serve
Once the fish is thoroughly cooked and the potatoes are golden, remove the baking sheet from the oven.
Spoon a touch of the aromatic brown butter over the fish.
Garnish generously with fresh basil and parsley.
Cut the dish into individual servings, plating each piece with care.
Add a little more brown butter over each serving and finish with an extra sprinkle of fresh herbs for a vibrant, fresh taste.
