Lemon Herb Cod and Asparagus (Printable)
Cod and asparagus roasted with lemon, garlic, and fresh herbs for a quick healthy dinner.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - 2 tablespoons fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 1 lb asparagus, trimmed
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Garnish
14 - Lemon slices, for serving
15 - Extra chopped parsley or dill (optional)
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Place asparagus on one side of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
03 - In a small bowl, mix 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, 1 teaspoon salt, and ½ teaspoon pepper.
04 - Pat cod fillets dry. Place fillets on the other side of the sheet pan. Brush the fillets generously with the lemon-herb mixture.
05 - Bake for 15–18 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
06 - Garnish with lemon slices and additional herbs if desired. Serve immediately.
# Expert Advice:
01 -
- Cleanup consists of tossing one pan in the sink
- The lemon herb mixture transforms mild fish into something extraordinary
02 -
- Overcooking cod makes it dry and rubbery, so check at 15 minutes even if you are unsure
- The asparagus cooks faster than thin fish fillets, so cut the spears into thick pieces
03 -
- Room temperature fish cooks more evenly than cold straight from the fridge
- Zest your lemon before juicing or the fruit becomes too difficult to grip