Lemon Herb Baked Cod with Asparagus
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Lemon Herb Butter
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Cod and Asparagus
- 4 cod fillets, about 6 ounces each, 1 inch thick, patted dry
- 1 pound asparagus spears, tough ends trimmed
- 1 lemon, thinly sliced
- 1 tablespoon olive oil, as needed, for baking sheet
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup, then lightly brush with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the melted unsalted butter, fresh lemon juice, chopped fresh dill, chopped fresh parsley, minced garlic, kosher salt, and freshly ground black pepper until well combined. This is your lemon herb butter.
⏱️ 3 min
- 3
Arrange the trimmed asparagus spears in a single layer on one side of the prepared baking sheet. Place the patted dry cod fillets on the other side of the baking sheet, ensuring they are not overlapping.
⏱️ 2 min
- 4
Evenly brush or spoon about two-thirds of the lemon herb butter mixture over the cod fillets. Drizzle the remaining lemon herb butter over the asparagus spears.
⏱️ 2 min
- 5
Top each cod fillet with a few thin slices of lemon. This will infuse the fish with more citrus flavor as it bakes.
⏱️ 1 min
- 6
Bake for 12 to 18 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.
⏱️ 18 min•🌡️ 400
- 7
Carefully transfer the baked cod and asparagus to serving plates. Serve immediately and enjoy your fresh, flavorful meal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Lemon Herb Butter
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Cod and Asparagus
- 4 cod fillets, about 6 ounces each, 1 inch thick, patted dry
- 1 pound asparagus spears, tough ends trimmed
- 1 lemon, thinly sliced
- 1 tablespoon olive oil, as needed, for baking sheet
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup, then lightly brush with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the melted unsalted butter, fresh lemon juice, chopped fresh dill, chopped fresh parsley, minced garlic, kosher salt, and freshly ground black pepper until well combined. This is your lemon herb butter.
⏱️ 3 min - 3
Arrange the trimmed asparagus spears in a single layer on one side of the prepared baking sheet. Place the patted dry cod fillets on the other side of the baking sheet, ensuring they are not overlapping.
⏱️ 2 min - 4
Evenly brush or spoon about two-thirds of the lemon herb butter mixture over the cod fillets. Drizzle the remaining lemon herb butter over the asparagus spears.
⏱️ 2 min - 5
Top each cod fillet with a few thin slices of lemon. This will infuse the fish with more citrus flavor as it bakes.
⏱️ 1 min - 6
Bake for 12 to 18 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.
⏱️ 18 min•🌡️ 400 - 7
Carefully transfer the baked cod and asparagus to serving plates. Serve immediately and enjoy your fresh, flavorful meal.
⏱️ 2 min