Slow-roasted cod is the perfect dish when you’re looking for a simple yet elegant dinner. The tender, flaky fish is infused with the rich flavors of white wine and butter, while the breadcrumb topping adds a delightful crunch. It’s light and fresh, a little zesty, and completely irresistible.
With a prep time of just 5 minutes, there’s no excuse not to try this easy cod recipe today!
For more restaurant-worthy seafood recipes, consider trying my flaky miso-marinated cod, my oven-baked cod with butter beans, or this tender, flaky parmesan-crusted cod next.
What You’ll Need
- Fresh cod fillet (or other white flaky fish) seasoned with extra virgin olive oil, kosher salt, and black pepper.
- For topping the fish: shallot, fresh parsley, lemon zest, and breadcrumbs.
- Dry white wine and dry vermouth, which help to slowly cook the fish and keep it moist.
- Unsalted butter, dolloped on top before roasting.
- Capers and flaky sea salt, for serving!
Ingredient Substitutions
- Cod: You can use any other white flaky fish, such as halibut, seabass, or haddock. Note that cooking times may vary depending on the thickness of the fillets.
- White Wine: If you don’t have white wine, seafood stock or chicken broth is a great substitute. The flavor won’t be quite as sharp, but it will still be delicious.
- Vermouth: You can omit the vermouth or replace it with more white wine if you don’t have it on hand.
- Breadcrumbs: Panko or gluten-free breadcrumbs work just as well if you’re gluten-free or prefer a lighter crunch.
Directions
Full instructions and quantities can be found in the recipe card below.
- Prepare the fish. Preheat oven to 425°F (220°C). Score the underside of cod fillets and place them, scored side down, in a baking dish. Drizzle with a tablespoon of olive oil. Season with salt, pepper, shallots, chopped parsley, and lemon zest. Sprinkle with breadcrumbs.
- Add Liquid: Pour white wine and vermouth around the fish, then top with butter pieces.
- Roast: Bake for 15-17 minutes until the fish is flaky. Garnish with capers, parsley, and serve with lemon wedges. Enjoy!
Ari’s Best Tips!
- Scoring the Fish: Make sure to score the under side (or skin side) of the fillet gently, cutting about halfway through. This ensures the sauce penetrates the fish without breaking it apart.
- Breadcrumb Topping: If you like a crunchier texture, toast the breadcrumbs in a skillet with a little olive oil before adding them to the fish.
- Don’t Overcook: Cod is done when it flakes easily with a fork. Overcooking it can make the fish dry, so keep an eye on it after 15 minutes.
Make-Ahead, Leftovers, & Storage
While this dish is best enjoyed fresh, you can prep the fish ahead by seasoning it with the herbs and zest, then covering it and storing it in the refrigerator for up to 6 hours. Wait to add the wine and butter until right before baking.
- Leftovers and storage: Store any leftover cod in an airtight container in the refrigerator for up to 2 days. Remember, seafood has a shorter shelf life than chicken or other meats. To reheat, place it in a 350°F (175°C) oven for about 10 minutes until warmed through. Be careful not to overcook the fish during reheating.
Serving Suggestions
This slow-roasted cod pairs wonderfully with light side dishes. Serve it with:
- A side of roasted vegetables like asparagus or zucchini. I love it with green beans, especially haricots verts almondine!
- Mashed potatoes or rice pilaf for a comforting, filling meal.
- A simple green salad with a lemon vinaigrette to complement the brightness of the dish.
Wine Pairing!
Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they may overpower the delicate flavors of the fish.
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Slow-Roasted Cod with White Wine Butter Sauce
Equipment
Ingredients
- 1 Tbsp extra virgin olive oil
- 1½-2 lb cod fillet, or other white flaky fish, such as halibut, seabass, or haddock
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium shallot, peeled and finely chopped
- 2 Tbsp fresh parsley, finely chopped, or fresh fill or thyme leaves
- 1 tsp lemon zest, about 1 medium lemon, lemon cut into wedges for serving
- ¼ cup breadcrumbs
- ½ cup dry white wine
- 2 Tbsp dry vermouth
- 2 Tbsp unsalted butter
- 1 Tbsp capers, drained
- Flaky sea salt
Instructions
- Prepare the fish. Preheat an oven to 425°F (220°C). Score the underside of the fish (skin on is ok if that’s what you’ve got) in a small cross-hatch pattern. This is to help the sauce absorb into the fish. Drizzle 1 Tbsp olive oil into a baking dish, then place the fish on top, scored side down.
- Flavor the fish. Season the fish fillet with 1 tsp kosher salt and ¼ tsp freshly ground black pepper. Sprinkle the chopped shallot, 2 Tbsp chopped parsley, and 1 tsp fresh lemon zest on top. Cover the top of the fish with ¼ cup of breadcrumbs.
- Add the liquid. Pour ½ cup of white wine and 2 Tbsp dry vermouth around the sides of the pan, then dollop the fish with 2 Tbsp butter, using your hands to break it up into pieces.
- Cook the fish. Transfer the cod to the oven and roast for 15-17 minutes, or until the fish is fully cooked, tender, and flaky. Top with 1 Tbsp drained capers and a little extra fresh parsley. Enjoy hot with a sprinkle of flaky sea salt and lemon wedges!
Notes
- Make-ahead: While this dish is best enjoyed fresh, you can prep the fish ahead by seasoning it with the herbs and zest, then covering it and storing it in the refrigerator for up to 6 hours. Wait to add the wine and butter until right before baking.
- Leftovers and storage: Store any leftover cod in an airtight container in the refrigerator for up to 2 days. Remember, seafood has a shorter shelf life than chicken or other meats. To reheat, place it in a 350°F (175°C) oven for about 10 minutes until warmed through. Be careful not to overcook the fish during reheating.
Ari – I made the Slow Roasted Cod last night, it was great. I have been in the restaurant business for quite a while, and am always looking for food related web sites. I really appreciate the way you write your recipes, the steps to prepare, the notes and the possible substitutions. All of these are really helpful.
Tonight we are trying the Roasted Chicken Provencal with Olives. I am really looking forward to this dish.
Thank you,
David
Thank you, David! This recipe is truly easy, but so impressive. I’m so glad you enjoyed it. Definitely let me know what you think of the Chicken Provencal (it’s one of my husband’s favorites!!). Cheers, Ari
My question is I never have used dry white wine
or dry vermouth
I do not drink wine, so could you suggest what to purchase
Thanks
Hi Eileen! You could substitute the white wine with vegetable, chicken, or seafood broth. The flavor won’t be quite the same, but it’ll still be delicious! Cheers, Ari