A simple, elegant, and family-friendly dinner that doubles as a decadent dipping sauce for roasted potatoes!
Last night, I made a meal that honestly exceeded all expectations: pan-seared cod in a luscious lemon butter cream sauce, paired with perfectly roasted asparagus and colorful baby potatoes. And let me tell you: the lemon butter cream sauce was absolutely superb. So good, in fact, that it became a dipping sauce for the potatoes (and yes, I may have licked the plate a little).
This recipe is easy, adaptable, and perfect for any weeknight dinner, but fancy enough for guests. And while I used cod, this would work beautifully with haddock, tilapia, or other white fish varieties.
Easy Lemon Butter Cream Cod Recipe with Roasted Asparagus & Baby Potatoes
Ingredients
For the Fish:
- 4 cod fillets (about 5–6 oz each), or any white fish
- Salt & black pepper, to taste
- 2 tbsp olive oil or butter (for searing)
For the Lemon Butter Cream Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- ¼ cup half & half (or heavy cream for a richer sauce)
- Zest of 1 lemon
- Juice of 1 lemon (adjust to taste)
- ¼ cup Parmesan cheese, grated (optional)
- 1–2 tbsp fresh parsley, chopped
For the Roasted Asparagus:
- 1 bunch asparagus, trimmed
- 1–2 tsp olive oil
- Garlic powder, sea salt, black pepper, to taste
For the Roasted Baby Potatoes:
- 1 lb baby potatoes (mix of purple, red, and yellow)
- 1–2 tbsp olive oil
- Garlic powder, sea salt, black pepper, rosemary, to taste
Instructions
1. Roast the Baby Potatoes
Toss potatoes in olive oil, garlic powder, salt, pepper, and rosemary. Cover with foil and roast at 370°F for 30 minutes or until easily peaceable with a fork, then remove foil and roast an additional 10 minutes for a golden, crusty finish.
2. Roast the Asparagus
While potatoes are roasting, toss asparagus in olive oil, garlic powder, salt, and pepper. Roast at 370°F for about 20 minutes or until spears are tender and tips are slightly crispy.
3. Prepare the Fish
Pat the cod dry and season with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat. Sear the fish 3–4 minutes per side until golden and just cooked through. Remove from pan and set aside.
4. Make the Lemon Butter Cream Sauce
In the same pan, melt butter over medium heat. Add garlic and sauté ~30 seconds until fragrant. Stir in half & half, lemon zest, and lemon juice. Simmer gently 2–3 minutes until slightly thickened. Stir in Parmesan if using. Taste and adjust seasoning. Return the fish to the pan for 1–2 minutes to warm through. Sprinkle fresh parsley on top before serving.
Serving Tips
- The lemon butter cream sauce is perfect for dipping roasted potatoes… trust me, it’s so worth it!
- Works beautifully over rice, quinoa, or cauliflower mash for a lighter option.
- Try this with haddock, tilapia, or other white fish varieties if cod isn’t available.
Why I Love This Recipe
This meal is easy, customizable, and feels special. The combination of buttery, garlicky, and lemony flavors complements the earthy roasted vegetables perfectly. And it’s a great “weeknight fancy” recipe that can easily rotate into your meal plans.
