Baked Lemon Herb Cod with Roasted Asparagus
Baked Lemon Herb Cod with Roasted Asparagus
Ingredients
For the Lemon Herb Cod
- 1 1/2 pounds cod fillets, skinless, boneless
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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
Prepare the lemon herb mixture: In a small bowl, combine the lemon zest, lemon juice, chopped fresh parsley, chopped fresh dill, minced garlic, 1 tablespoon of olive oil, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
⏱️ 5 min
- 3
Pat the cod fillets dry with paper towels. Place them on one side of the prepared baking sheet. Spoon the lemon herb mixture evenly over each cod fillet.
⏱️ 3 min
- 4
Prepare the asparagus: On the other side of the baking sheet, toss the trimmed asparagus spears with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 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 the cod fillets.
⏱️ 15 min•🌡️ 400
- 6
Carefully transfer the baked cod and roasted asparagus to serving plates. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Lemon Herb Cod with Roasted Asparagus
Ingredients
For the Lemon Herb Cod
- 1 1/2 pounds cod fillets, skinless, boneless
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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
Prepare the lemon herb mixture: In a small bowl, combine the lemon zest, lemon juice, chopped fresh parsley, chopped fresh dill, minced garlic, 1 tablespoon of olive oil, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
⏱️ 5 min - 3
Pat the cod fillets dry with paper towels. Place them on one side of the prepared baking sheet. Spoon the lemon herb mixture evenly over each cod fillet.
⏱️ 3 min - 4
Prepare the asparagus: On the other side of the baking sheet, toss the trimmed asparagus spears with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 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 the cod fillets.
⏱️ 15 min•🌡️ 400 - 6
Carefully transfer the baked cod and roasted asparagus to serving plates. Serve immediately.
⏱️ 2 min