Lemon herb baked cod with roasted asparagus
Lemon herb baked cod with roasted asparagus
Ingredients
For the Cod and Asparagus
- 1 1/2 pounds cod fillets, skinless, about 1 inch thick
- 1 pound asparagus spears, trimmed, tough ends snapped off
- 3 tablespoons olive oil
- 1 lemon, half juiced, half thinly sliced
- 2 garlic, cloves, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, freshly ground, divided
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Spread the asparagus in a single layer on one side of the prepared baking sheet.
⏱️ 5 min - 3
Pat the cod fillets dry with paper towels. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the juice from half of the lemon, minced garlic, chopped fresh dill, chopped fresh parsley, and dried thyme. Season the cod fillets on both sides with the remaining 1/2 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 5 min - 4
Place the seasoned cod fillets on the other side of the baking sheet, next to the asparagus. Drizzle the lemon-herb mixture evenly over the cod. Arrange the thin lemon slices on top of each cod fillet.
⏱️ 3 min - 5
Bake for 12 to 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°F - 6
Carefully remove the baking sheet from the oven. Serve the lemon herb baked cod immediately with the roasted asparagus.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon herb baked cod with roasted asparagus
Ingredients
For the Cod and Asparagus
- 1 1/2 pounds cod fillets, skinless, about 1 inch thick
- 1 pound asparagus spears, trimmed, tough ends snapped off
- 3 tablespoons olive oil
- 1 lemon, half juiced, half thinly sliced
- 2 garlic, cloves, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, freshly ground, divided
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Spread the asparagus in a single layer on one side of the prepared baking sheet.
⏱️ 5 min - 3
Pat the cod fillets dry with paper towels. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the juice from half of the lemon, minced garlic, chopped fresh dill, chopped fresh parsley, and dried thyme. Season the cod fillets on both sides with the remaining 1/2 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 5 min - 4
Place the seasoned cod fillets on the other side of the baking sheet, next to the asparagus. Drizzle the lemon-herb mixture evenly over the cod. Arrange the thin lemon slices on top of each cod fillet.
⏱️ 3 min - 5
Bake for 12 to 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°F - 6
Carefully remove the baking sheet from the oven. Serve the lemon herb baked cod immediately with the roasted asparagus.
⏱️ 2 min