Lemon Herb Baked Cod with Asparagus
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Lemon Herb Mixture
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cod and Asparagus
- 1 1/2 pounds cod fillets, skinless, boneless
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, chopped fresh dill, parsley, thyme, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min
- 3
Arrange the cod fillets and trimmed asparagus spears in a single layer on the prepared baking sheet. Drizzle the cod and asparagus with the remaining 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 4
Spoon the lemon herb mixture evenly over the cod fillets and asparagus spears, ensuring everything is well coated.
⏱️ 2 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 your cod fillets.
⏱️ 15 min•🌡️ 400
- 6
Carefully transfer the baked cod and asparagus to serving plates. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Cod with Asparagus
Ingredients
For the Lemon Herb Mixture
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cod and Asparagus
- 1 1/2 pounds cod fillets, skinless, boneless
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, chopped fresh dill, parsley, thyme, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min - 3
Arrange the cod fillets and trimmed asparagus spears in a single layer on the prepared baking sheet. Drizzle the cod and asparagus with the remaining 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 4
Spoon the lemon herb mixture evenly over the cod fillets and asparagus spears, ensuring everything is well coated.
⏱️ 2 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 your cod fillets.
⏱️ 15 min•🌡️ 400 - 6
Carefully transfer the baked cod and asparagus to serving plates. Serve immediately and enjoy!
⏱️ 2 min