Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender cod fillets pan-seared to golden perfection and topped with a fragrant herb butter inspired by regional French flavors, served alongside caramelized roasted root vegetables. This french-inspired seafood ready in about 50 minutes pairs divided unsalted butter, finely chopped fresh tarragon, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 380 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 3 peeled and chopped carrots and 3 peeled and chopped parsnips with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and caramelized.
  2. Step 2: Meanwhile, combine 4 tbsp softened unsalted butter with 2 tbsp chopped fresh tarragon, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, and 2 minced garlic cloves in a small bowl; mix well and set aside.
  3. Step 3: Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat a large non-stick skillet over medium-high heat. Add 2 tbsp unsalted butter and swirl until melted and foaming.
  5. Step 5: Add the cod fillets and sear for 3-4 minutes per side until the edges are crispy and the fish is opaque and flakes easily with a fork.
  6. Step 6: Remove cod from heat and top each fillet with a generous dollop of the prepared herb butter.
  7. Step 7: Drizzle the roasted root vegetables with 1 tbsp fresh lemon juice, toss gently, and serve alongside the cod.

Frequently asked questions

How long does Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Cod with Regional Herb Butter and Roasted Root Vegetables?

French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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