Lemon Herb Baked Cod with Asparagus
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Cod and Asparagus
- 4 cod fillets, about 6 ounces each, thawed if frozen
- 1 pound asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/2 lemon, cut into wedges
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh parsley, chopped fresh dill, salt, black pepper, and red pepper flakes (if using). This will be your herb-lemon sauce.
⏱️ 3 min
- 3
Pat the cod fillets dry with paper towels. Arrange the cod fillets on one side of the prepared baking sheet. Place the trimmed asparagus spears on the other side of the baking sheet.
⏱️ 2 min
- 4
Drizzle half of the herb-lemon sauce evenly over the cod fillets. Drizzle the remaining half of the sauce over the asparagus spears, tossing gently to coat the asparagus.
⏱️ 2 min
- 5
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your cod fillets.
⏱️ 15 min•🌡️ 400
- 6
Carefully transfer the baked cod and asparagus to serving plates. Garnish with fresh lemon wedges and an extra sprinkle of chopped fresh parsley, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Cod and Asparagus
- 4 cod fillets, about 6 ounces each, thawed if frozen
- 1 pound asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/2 lemon, cut into wedges
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh parsley, chopped fresh dill, salt, black pepper, and red pepper flakes (if using). This will be your herb-lemon sauce.
⏱️ 3 min - 3
Pat the cod fillets dry with paper towels. Arrange the cod fillets on one side of the prepared baking sheet. Place the trimmed asparagus spears on the other side of the baking sheet.
⏱️ 2 min - 4
Drizzle half of the herb-lemon sauce evenly over the cod fillets. Drizzle the remaining half of the sauce over the asparagus spears, tossing gently to coat the asparagus.
⏱️ 2 min - 5
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your cod fillets.
⏱️ 15 min•🌡️ 400 - 6
Carefully transfer the baked cod and asparagus to serving plates. Garnish with fresh lemon wedges and an extra sprinkle of chopped fresh parsley, if desired. Serve immediately.
⏱️ 3 min