share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Baked Lemon-Herb Cod with Roasted Asparagus and Cherry Tomatoes

Baked Lemon-Herb Cod with Roasted Asparagus and Cherry Tomatoes

Prioritize your well-being without sacrificing flavor with our Baked Lemon-Herb Cod with Roasted Asparagus and Cherry Tomatoes! This recipe is a true champion for anyone looking for a delicious and heart-healthy dinner option.  The beauty of this dish lies in its simplicity and the power of fresh, wholesome ingredients. It’s a one-pan wonder, meaning less cleanup and ready in about 45 minutes you can enjoy your evening.

Ingredients

1.5 pounds cod fillets (about 4 fillets, 6 ounces each)
1 pound fresh asparagus, tough ends trimmed
1 cup cherry tomatoes
2 tablespoons olive oil
Juice of 1 large lemon
2 tablespoons fresh or dried dill, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste

Instructions

1
Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2
Season Veggies: On the prepared baking sheet, arrange the trimmed asparagus and cherry tomatoes in a single layer. Drizzle with 1 tablespoon of olive oil, a squeeze of lemon juice, and season with salt and pepper. Toss gently to coat.
3
Prepare Cod: Pat the cod fillets dry with paper towels. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of the other half of the lemon, chopped dill, chopped parsley, garlic powder, salt, and pepper.
4
Arrange and Bake: Place the cod fillets among the vegetables on the baking sheet. Spoon or brush the lemon-herb mixture generously over each cod fillet.
5
Roast: Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. The cooking time will depend on the thickness of your cod fillets.
6
Serve Hot: Carefully transfer the baked lemon-herb cod and roasted vegetables to plates. Serve immediately with brown rice, quinoa, couscous or your favorite side.

Leave a Reply

Your email address will not be published. Required fields are marked *

cooking with chef bryan
Close Cookmode