Cod with Green Beans and Shallot Dill Lemon Butter Sauce is the answer to your mid-week “What’s for dinner?” blues. Elevate that bland fish and veggie dish by adding a light yet flavorful lemon butter sauce, complemented by fresh shallots and dill.
Some of my tastiest recipes stem from a little creativity and a whole lotta necessity! I value convenience and affordability so I needed to find a way to implement some expiring ingredients into my next meal.
This Cod with Green Beans and Shallot Dill Lemon Butter Sauce recipe was created because the dill and shallots in my fridge were on the verge of going bad.
I ended up with a deliciously filling dinner that tasted just as good as what you’d order in a five-star restaurant but at a fraction of the price!
While a variety of fish can be used in this recipe, cod is super versatile. The mild flavor of cod makes it great for a sauce-centered meal. Cod takes on the taste of whatever you season it with.
It’s quick and easy to prepare. I only seasoned the cod with salt and pepper, quickly pan-seared it then placed it in the oven at 400 degrees for 5-7 minutes.
Green Bean Ice Bath
Want the perfect green beans every time? I use the blanching method to prepare my green beans. Once you’ve tried this technique on fresh green beans, you won’t grab the canned variety ever again.
What is blanching?
Blanching is the process of quickly immersing food in extremely hot water or oil then plunging it into ice water to halt the cooking process.
I boil the green beans for five minutes then immediately place them in ice water. The end result is crisp, tender, vibrant green beans.
Now I usually, toss my green beans in butter and season with salt & pepper, however, I didn’t this time around because the Shallot Dill Lemon Butter Sauce is so flavorful.
Shallot Dill Lemon Butter Sauce
The sauce brings this fish and vegetable dish to life! It is essentially a beurre blanc (white butter) sauce with dill, lemon and dijon mustard added for extra zest (and to clean out my fridge).
Beurre blanc is a French butter-based sauce with either vinegar or white wine and shallots. The key to a creamy consistency is to use cold butter, adding it to the sauce gradually.
Modifications to Cod with Green Beans and Shallot Dill Lemon Butter Sauce
If you wish to make modifications to this recipe, I suggest keeping the sauce and swapping out the fish and vegetables as needed. For fish, I would choose a fish that cooks fairly quickly and takes on the flavor of your seasoning. For vegetables, any green, stemmed variety will do.
Fish: Tilapia, whiting or halibut
Vegetables: Steamed brocolli or asparagus
For an exceptional meal, here are some helpful tips and tricks from start to finish:
- Let the cod reach room temperature before cooking. If you cook it straight out of the fridge, it may cook unevenly and be cold on the inside.
- I believe in layering flavors. Always taste after adding herb and spices to help with balancing the flavor profile with salt & pepper.
- So you’ve made too much sauce? The Shallot Dill Lemon Butter Sauce can be refrigerated for a week or frozen up to one month.