Lemon Herb Cod and Asparagus

The way sunlight hits a sheet pan of golden fish and bright green asparagus always makes me pause. This recipe came together on a Tuesday when I wanted something that felt like a restaurant meal but required zero fuss. Now it is the dinner I turn to when I need healthy food that actually tastes exciting.

Last spring my sister was recovering from surgery and I brought her a batch of this cod. She called me two days later asking for the recipe because her husband kept raving about the moist fish. Now they make it every Sunday and pretend I am a culinary genius.

Ingredients

• Cod fillets: Choose pieces that look opaque and firm, avoiding any that look ragged or watery
• Olive oil: This creates the base that carries all the bright flavors into the fish
• Lemon: Both zest and juice are essential for that punchy brightness
• Fresh garlic: Minced finely so it mellows into sweetness while roasting
• Fresh herbs: Parsley and dill add freshness that dried herbs cannot match
• Asparagus: Look for spears with tight tips and stems that snap rather than bend

Instructions

Preheat your oven to 400°F and line a sheet pan with parchment paper:

The parchment saves you from scrubbing later and helps the vegetables roast evenly without sticking.

Arrange the asparagus on one side of the pan:

Drizzle with olive oil and season with salt and pepper then use your hands to toss until every spear glistens.

Whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, dill, salt and pepper:

This mixture should smell intensely bright and herbal, like sunshine in a bowl.

Pat the cod fillets completely dry with paper towels:

Place them on the empty side of the pan and brush the lemon herb mixture generously over each piece.

Bake for 15 to 18 minutes:

You will know it is done when the fish flakes apart with gentle pressure and the asparagus tips have started to crisp.

Remove from oven and add fresh lemon slices:

Serve right away while the fish is still hot and the asparagus retains its slight crunch.

Save

This recipe became the weeknight staple that proved I could actually cook healthy food. My teenager requests it every time she needs energy before sports practice.

Choosing the Best Fish

I have learned that cod should smell faintly of the ocean, nothing more. If the fish counter has an overwhelming fishy smell, walk away and come back another day.

Making It Your Own

Sometimes I add cherry tomatoes that burst in the oven or scatter capers over the fish before baking. The recipe forgives many variations as long as you keep the cooking time short.

Serving Suggestions

This fish deserves simple sides that do not compete with the bright flavors.

• Lemon wedges on the table let everyone adjust the brightness
• A simple arugula salad with vinaigrette cuts through the richness
• Warm crusty bread soaks up the pan juices

Save

Some of the best meals are the ones that come together in under thirty minutes but make you feel like you cooked all afternoon.

Recipe Questions & Answers

→ What temperature should cod be cooked to?

Cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and becomes opaque throughout, flaking easily when tested with a fork.

→ Can I use frozen cod fillets?

Yes, thaw the cod completely in the refrigerator overnight and pat dry before marinating. Frozen fish may release more moisture during cooking.

→ What herbs work best with cod?

Dill, parsley, thyme, and chives complement cod's mild flavor beautifully. The lemon and garlic combination adds brightness without overpowering the delicate fish.

→ How do I know when asparagus is done roasting?

Roasted asparagus is tender when easily pierced with a fork. Look for vibrant green color and slight browning on the tips, typically taking 12-15 minutes at 400°F.

→ What can I serve with this dish?

Quinoa, rice, roasted potatoes, or crusty bread pair well. A simple side salad with vinaigrette complements the lemon flavors without competing with the main dish.