Easy Weeknight Lemon Garlic Butter Cod

• 4 cod fillets (about 6 oz each), skinless and boneless
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 12 oz fresh green beans, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the cod fillets dry with paper towels and season both sides generously with salt, pepper, dried oregano, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the cod fillets and cook for 3-4 minutes per side or until the fish is opaque and flakes easily. Remove from skillet and set aside on a warm plate.
3. In the same skillet, add butter and the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, careful not to burn it.
4. Add lemon zest and lemon juice to the garlic butter sauce, stirring to combine. Taste and adjust seasonings if needed.
5. Add the green beans and cherry tomatoes to the skillet and cook for 4-5 minutes, tossing occasionally, until the green beans are tender-crisp and tomatoes soften slightly.
6. Return the cooked cod fillets to the skillet nestling them among the vegetables. Spoon some of the lemon garlic butter sauce over the fish and cook for an additional 1-2 minutes to warm through.
7. Transfer everything to serving plates and garnish with freshly chopped parsley. Serve immediately.

Chef tips

• If fresh green beans are unavailable, frozen green beans can be substituted; thaw them before cooking to avoid excess water in the pan.
• Use wild-caught cod for a firmer texture and slightly richer flavor, but farmed cod works well too.
• To reduce cooking time, you can steam the green beans separately while cooking the fish, then combine before serving.
• If you prefer less butter, reduce to 2 tablespoons and add a splash of olive oil to keep the sauce silky.