Garlic Lemon Butter Cod with Sautéed Green Beans and Cherry Tomatoes

• 4 cod fillets (about 6 ounces each), skinless and boneless
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 pound fresh green beans, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
• Lemon wedges, for serving

Instructions

1. Pat the cod fillets dry with paper towels, then season both sides with salt, black pepper, and dried Italian herbs.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. When hot, add the cod fillets and cook for about 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork. Remove from skillet and set aside, loosely covered to keep warm.
3. In the same skillet, reduce heat to medium and add 2 tablespoons butter and minced garlic. Sauté garlic for about 1 minute until fragrant but not browned.
4. Add the lemon juice and zest to the garlic butter sauce and stir well. Remove from heat and drizzle this sauce over the cooked cod fillets.
5. In a separate large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add trimmed green beans and sauté for 5 minutes until they start to get tender but still crisp.
6. Add halved cherry tomatoes, crushed red pepper flakes (if using), and season with salt and pepper. Cook for another 3-4 minutes until tomatoes soften and beans are cooked through but still vibrant.
7. Remove the vegetable skillet from heat and sprinkle with chopped fresh parsley.
8. Serve the garlic lemon butter cod alongside the sautéed green beans and cherry tomatoes with lemon wedges on the side.

Chef tips

• If cod fillets are too thick, consider pounding them slightly for even cooking.
• Use fresh garlic for the best flavor; avoid pre-minced garlic in jars for this dish.
• Green beans can be steamed for 3 minutes before sautéing if you prefer softer texture.
• For a dairy-free option, substitute butter with olive oil and omit in the sauce or use a vegan butter alternative.