Lemon Herb Roasted Cod with Asparagus
Lemon Herb Roasted Cod with Asparagus
Ingredients
For the Cod and Vegetables
- 4 cod fillets, about 6 ounces each
- 1 pound asparagus spears, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Marinade
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 1 fresh lemon slices, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the lemon-herb marinade: In a small bowl, whisk together the lemon juice, lemon zest, chopped fresh parsley, chopped fresh dill, minced garlic, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Set aside.
⏱️ 3 min
- 3
Prepare the cod and asparagus: Pat the cod fillets dry with paper towels. On the prepared baking sheet, arrange the cod fillets and asparagus spears in a single layer, ensuring they are not overcrowded. Drizzle both the cod and asparagus with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 4
Spoon the prepared lemon-herb marinade evenly over each cod fillet.
⏱️ 2 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 may vary based on the thickness of your cod fillets.
⏱️ 15 min•🌡️ 400
- 6
Serve immediately, garnished with fresh lemon slices and additional chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Cod with Asparagus
Ingredients
For the Cod and Vegetables
- 4 cod fillets, about 6 ounces each
- 1 pound asparagus spears, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Marinade
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 1 fresh lemon slices, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the lemon-herb marinade: In a small bowl, whisk together the lemon juice, lemon zest, chopped fresh parsley, chopped fresh dill, minced garlic, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Set aside.
⏱️ 3 min - 3
Prepare the cod and asparagus: Pat the cod fillets dry with paper towels. On the prepared baking sheet, arrange the cod fillets and asparagus spears in a single layer, ensuring they are not overcrowded. Drizzle both the cod and asparagus with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 5 min - 4
Spoon the prepared lemon-herb marinade evenly over each cod fillet.
⏱️ 2 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 may vary based on the thickness of your cod fillets.
⏱️ 15 min•🌡️ 400 - 6
Serve immediately, garnished with fresh lemon slices and additional chopped parsley, if desired.
⏱️ 1 min