Alaskan Cod Recipe

I remember the late afternoon light in my kitchen turning the countertop a warm honey color while I seared a simple fillet, the smell of lemon and butter drawing everyone to the table, and that quiet, picture-perfect moment is exactly why this Alaskan Cod Recipe became my go-to for cozy weeknight dinners, it is small-ingredient, forgiving, and somehow both elegant and utterly homey.

Why You’ll Love It

This recipe balances clean flaky cod with a glossy herb butter and caramelized baby potatoes so it looks restaurant-ready without the fuss, it’s quick enough for weeknights, pretty enough for a dinner that matters, and gentle on picky eaters who love mild fish and bright lemon notes.

Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes

Ingredients

• 4 Alaskan cod fillets (about 5 to 6 oz each), skin removed or left on per preference
• 1 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• Salt 1 tsp plus more to taste
• Freshly ground black pepper 1/2 tsp
• 2 tbsp unsalted butter
• 2 cloves garlic, finely minced
• Zest and juice of 1 lemon
• 2 tbsp finely chopped fresh parsley
• 4 cups baby spinach or other tender greens

Instructions

1. Preheat the oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper, spread on a baking sheet cut side down and roast for 20 minutes until golden and tender.
2. Meanwhile pat cod fillets dry and season both sides with 1/2 tsp salt and the black pepper, set on a plate to come to room temperature while potatoes roast.
3. In a small skillet over medium heat melt butter with remaining 2 tbsp olive oil, add minced garlic and lemon zest and cook 30 seconds until fragrant, remove from heat and stir in chopped parsley and lemon juice to make herb butter.
4. When potatoes have about 6 minutes left, heat a large ovenproof skillet over medium-high heat, add a splash of oil, sear cod fillets 2 minutes on the first side without moving to develop a light crust.
5. Flip the fillets and transfer the skillet to the oven for 4 to 6 minutes depending on thickness, fish should flake easily and register 135°F to 140°F.
6. Quickly wilt the baby spinach in a clean pan with a teaspoon of olive oil and a pinch of salt until just softened, drain any excess liquid.
7. Plate a fillet atop a small bed of wilted spinach, arrange roasted potatoes and lemon wedges, spoon the warm herb butter over the fish and serve.

Tips & Tricks

• Pat the fish very dry before seasoning to help it sear and prevent sticking.
• Use a thermometer to avoid overcooking, pull at 135°F as it will rise a few degrees while resting.
• Let the herb butter sit briefly off heat so it stays glossy but not separated when spooned over the fish.
• Roast potatoes cut-side down for maximum caramelization and crisp edges.
• Warm plates slightly if serving for guests to keep the fish from cooling too fast.

Serving Ideas

• Weeknight Dinner: Serve with a simple green salad and crusty bread for a quick, balanced meal.
• Date Night: Plate with a drizzle of extra virgin olive oil and microgreens for a polished presentation.
• Casual Dinner Party: Arrange fillets on a long platter with lemon wedges and let guests help themselves.
• Lighter Lunch: Pair a smaller fillet with double the greens and skip the potatoes.
• Family Meal: Add steamed rice or buttered noodles for kids who prefer milder sides.

Frequently Asked Questions

Conclusion

This Alaskan cod recipe is one of those dishes that looks like effort but is actually forgiving and fast, the seared exterior, tender flakes, bright lemon and herb butter make it feel special while remaining approachable, so set out your white plate, pull the linen napkin close, and trust the simple techniques—you can play with crusts, sauces, and sides as you grow more confident, and each time you serve it it will feel a little more polished and wholly home.