Lemon herb roasted cod with asparagus
Lemon herb roasted cod with asparagus
Ingredients
Main Ingredients
- 1 1/2 pounds cod fillets, about 6 ounces each, thawed if frozen
- 1 1/2 pounds asparagus spears, woody ends trimmed
Lemon Herb Dressing
- 3 tablespoons olive oil
- 1 lemon, large, half juiced and half thinly sliced
- 3 garlic, cloves, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a small bowl, whisk together the olive oil, lemon juice from half of the lemon, minced garlic, chopped fresh dill, chopped fresh parsley, chopped fresh thyme, kosher salt, and freshly ground black pepper.
⏱️ 3 min - 3
Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle half of the lemon herb mixture over the asparagus and toss to coat evenly.
⏱️ 2 min - 4
Arrange the cod fillets on the other side of the baking sheet, ensuring they are in a single layer and not overlapping. Drizzle the remaining lemon herb mixture over the cod fillets. Place the thin lemon slices on top of or alongside the cod fillets.
⏱️ 3 min - 5
Roast in the preheated oven 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 will vary based on the thickness of your cod fillets.
⏱️ 18 min•🌡️ 400°F - 6
Carefully remove the baking sheet from the oven. Serve immediately, garnishing with extra fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon herb roasted cod with asparagus
Ingredients
Main Ingredients
- 1 1/2 pounds cod fillets, about 6 ounces each, thawed if frozen
- 1 1/2 pounds asparagus spears, woody ends trimmed
Lemon Herb Dressing
- 3 tablespoons olive oil
- 1 lemon, large, half juiced and half thinly sliced
- 3 garlic, cloves, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a small bowl, whisk together the olive oil, lemon juice from half of the lemon, minced garlic, chopped fresh dill, chopped fresh parsley, chopped fresh thyme, kosher salt, and freshly ground black pepper.
⏱️ 3 min - 3
Place the trimmed asparagus spears on one side of the prepared baking sheet. Drizzle half of the lemon herb mixture over the asparagus and toss to coat evenly.
⏱️ 2 min - 4
Arrange the cod fillets on the other side of the baking sheet, ensuring they are in a single layer and not overlapping. Drizzle the remaining lemon herb mixture over the cod fillets. Place the thin lemon slices on top of or alongside the cod fillets.
⏱️ 3 min - 5
Roast in the preheated oven 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 will vary based on the thickness of your cod fillets.
⏱️ 18 min•🌡️ 400°F - 6
Carefully remove the baking sheet from the oven. Serve immediately, garnishing with extra fresh herbs if desired.
⏱️ 1 min